Deviled Egg

Place eggs in a large saucepan. Cover them with cool water by 1 inch. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool under cold running water, and peel.

Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.

Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Alternatively, for a more elegant presentation, pipe the mixture using a piping bag or a zip-top bag with the corner snipped off.

Sprinkle each deviled egg half with paprika and optionally, garnish with chopped chives for a touch of color and freshness.