Simple Deviled Eggs

Place eggs in a single layer at the bottom of a saucepan and cover with cold water. Bring to a rolling boil at 100 degrees Celsius or 212 degrees Fahrenheit over high heat, then immediately reduce the heat to medium-low and simmer for exactly 10 minutes.

Use a slotted spoon to immediately transfer the eggs from the boiling water into an ice water bath. Let them sit for 5 minutes to stop the cooking process and shrink the egg slightly from the shell.

Gently tap the eggs on a hard surface to crack the shells, then peel them under cold running water. Slice each egg in half lengthwise and carefully pop the solid yolks into a medium bowl, arranging the empty white halves on a serving platter.

Mash the egg yolks thoroughly with a fork until they form a fine, crumbly powder. Add the mayonnaise, Dijon mustard, white vinegar, kosher salt, and black pepper. Stir vigorously until the mixture is completely smooth and cohesive.

Transfer the yolk mixture to a piping bag fitted with a star tip, or simply use two small spoons, to generously dollop the filling back into the hollowed centers of the egg whites.

Sprinkle the finely chopped fresh chives evenly over the deviled eggs, followed by a light dusting of smoked paprika. Serve immediately or cover loosely and chill until ready to serve.