Deviled Eggs

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white wine vinegar
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1/8 tsp garlic powder
• Paprika for garnish
• Fresh chives, finely chopped, for garnish

Instructions

1. Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat, then immediately remove from heat, cover with a lid, and let stand for 10-12 minutes.
2. Transfer eggs to an ice bath and let cool completely for at least 5 minutes. This stops the cooking and makes peeling easier.
3. Gently tap eggs on the counter and roll to crack the shells. Peel under cool running water, starting from the wider end where the air pocket is located.
4. Slice each egg in half lengthwise and carefully remove the yolks, placing them in a medium mixing bowl. Arrange the egg white halves on a serving platter.
5. Mash the yolks with a fork until no lumps remain. Add mayonnaise, Dijon mustard, white wine vinegar, salt, pepper, and garlic powder. Mix until completely smooth and creamy.
6. Transfer the yolk mixture to a piping bag fitted with a star tip, or use a zip-lock bag with the corner snipped off. Pipe the filling generously into each egg white half.
7. Dust with paprika and garnish with fresh chives. Refrigerate for at least 15 minutes before serving to allow flavors to meld.