Place the eggs in a saucepan and cover them with cold water by about 1 inch.
Bring the water to a full boil over medium-high heat.
Once boiling, remove the pan from the heat and cover it with a lid. Let the eggs sit for 10–12 minutes.
Step 2: Cool the eggs
Transfer the eggs immediately to a bowl of ice water.
Let them cool for at least 5 minutes. This stops the cooking process and makes them easier to peel.
Step 3: Peel the eggs
Gently tap each egg on the counter and peel away the shell.
Rinse the peeled eggs under cool water to remove any small pieces of shell.
Pat them dry with a paper towel.
Step 4: Cut the eggs
Slice each egg lengthwise in half.
Carefully remove the yolks and place them in a small bowl.
Arrange the egg-white halves on a serving platter.
Step 5: Make the filling
Mash the egg yolks with a fork until they are finely crumbled.
Add the mayonnaise, yellow mustard, and paprika.
Mix thoroughly until the filling becomes smooth and creamy.
Taste and adjust the mustard or paprika if desired.
Step 6: Fill the egg whites
Spoon the yolk mixture into the center of each egg-white half.
For a prettier presentation, transfer the filling into a piping bag or zip-top bag, snip off one corner, and pipe the mixture into each egg white.
Step 7: Garnish
Sprinkle the finished deviled eggs lightly with paprika.
For extra flavor and color, add a little chopped chive or crispy bacon on top.
Step 8: Chill and serve
Refrigerate the deviled eggs for 20–30 minutes before serving.
Serve chilled and enjoy these creamy, tangy little bites as an appetizer or side dish.
Tip: For the smoothest filling, mash the yolks very finely before adding the mayonnaise and mustard.
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