Deviled Eggs

Instructions:

1. Hard Boil the Eggs:
   • Place the eggs in a single layer in a saucepan.
   • Cover the eggs with water, ensuring they are submerged by at least an inch.
   • Bring the water to a boil, then reduce heat to a simmer for 10 minutes.
   • Transfer the eggs to an ice water bath to cool quickly.
   • Once cooled, peel the eggs and cut them in half lengthwise.
2. Prepare the Egg Yolk Filling:
   • Carefully remove the yolks from the halved eggs and place them in a bowl.
   • Mash the yolks with a fork until they are finely crumbled.
3. Make the Deviled Egg Filling:
   • Add mayonnaise, Dijon mustard, white vinegar, Worcestershire sauce, salt, and pepper to the mashed egg yolks.
   • Mix until the ingredients are well combined, creating a smooth and creamy filling.
4. Fill the Egg Whites:
   • Spoon or pipe the deviled egg filling back into the egg white halves.
   • You can use a pastry bag or a zip-top bag with the corner snipped off for a decorative touch.
5. Garnish:
   • Sprinkle a pinch of paprika over the filled deviled eggs for color and flavor.
   • Optionally, garnish with fresh chopped chives for a burst of freshness.
6. Chill and Serve:
   • Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld and the filling to set.
7. Presentation:
   • Arrange the deviled eggs on a serving platter, and they are ready to be enjoyed as a delightful appetizer or party snack.

These classic deviled eggs are sure to be a hit at any gathering. The combination of creamy filling and savory spices creates a delicious and visually appealing dish that will please your guests.