Yall want any devil eggs -

Deviled eggs are a classic appetizer that’s loved by many! Here’s a simple recipe to make delicious deviled eggs:

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Boil the Eggs:
- Place the eggs in a saucepan and cover them with cold water.
- Bring the water to a boil over medium-high heat.
- Once boiling, cover the saucepan with a lid and remove it from the heat.
- Let the eggs sit in the hot water for 10-12 minutes.
Prepare an Ice Bath:
- While the eggs are cooking, prepare a bowl with ice water.
Peel the Eggs:
- After 10-12 minutes, transfer the eggs to the ice water bath to cool for about 5 minutes.
- Gently tap each egg on the counter to crack the shell, then roll it between your hands to loosen the shell.
- Peel off the shell under cold running water to help remove any stubborn bits.
Slice and Prepare the Filling:
- Cut each egg in half lengthwise.
- Carefully remove the yolks and place them in a bowl.
- Arrange the egg white halves on a serving platter.
Make the Filling:
- Mash the egg yolks with a fork until smooth.
- Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix until well combined and creamy.
Fill the Egg Whites:
- Spoon or pipe the yolk mixture evenly into the egg white halves.
Garnish and Serve:
- Sprinkle paprika over the filled deviled eggs for color and a hint of spice.
- Optionally, garnish with chopped fresh chives or parsley for extra flavor and presentation.
Chill and Enjoy:
- Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled as a delicious appetizer or snack.

For a smoother filling, use a piping bag or a plastic sandwich bag with the corner snipped off to fill the egg whites neatly.
Experiment with additional ingredients like minced pickles, relish, or a dash of hot sauce for variations on the classic recipe.
Deviled eggs can be made ahead of time and stored in the refrigerator for up to 2 days.