Deviled Eggs

Instructions

1. Boil the eggs
   Place eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a rolling boil over high heat, then remove from heat, cover, and let stand for 12 minutes. Drain and transfer eggs to an ice bath to cool completely.
2. Peel and halve the eggs
   Gently tap each cooled egg on a hard surface to crack the shell, then carefully peel. Slice each egg in half lengthwise. Remove the yolks and place them in a medium bowl. Arrange the whites on a serving platter.
3. Prepare the filling
   Mash the egg yolks with a fork until they reach a fine, crumbly texture. Add mayonnaise, Dijon mustard, white vinegar, salt, pepper, paprika, chopped chives, and pickle relish (if using). Mix until smooth and creamy. For extra smoothness, you can use a food processor.
4. Fill the egg whites
   Transfer the yolk mixture to a piping bag fitted with a star tip, or use a plastic zip-top bag with a corner snipped off. Pipe the filling into the egg white halves, mounding it slightly. Alternatively, use a small spoon to fill each egg white half.
5. Garnish and serve
   Sprinkle the filled eggs with additional paprika and chopped chives for garnish. Cover loosely with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled.