Deviled Eggs

Cook the eggs

Set the eggs in a single layer in a saucepan and add cold water to cover by 1 inch. Bring to a full boil over high heat, then cover the pan, turn off the burner, and let the eggs sit in the hot water for 12 minutes. Eggs that are a week or two old peel far more cleanly than fresh ones.

Chill in ice water

Move the eggs with a slotted spoon into a bowl of ice water and leave them for at least 10 minutes. The cold stops the cooking, which prevents the gray ring around the yolk, and shrinks the egg away from the shell.

Peel and halve

Tap each egg all over on the counter, then roll it under your palm to crack the shell into small pieces. Peel under a thin stream of running water, starting at the wide end where the air pocket is. Slice each egg in half lengthwise with a sharp knife wiped between cuts.

Mash the yolks

Pop the yolks into a medium bowl and set the whites on a platter. Mash the yolks with a fork until no lumps remain, then stir in the mayonnaise, mustard, vinegar, salt, and pepper. Beat until the filling is smooth and creamy. It should hold a soft peak on the fork; add a spoonful more mayonnaise if it is stiff. Taste and adjust the salt.

Fill the whites

Spoon the filling into a zip-top bag, snip off one corner, and pipe it into the hollows in generous mounds. A small spoon works too. Dust the tops with paprika and scatter with chives.

Chill before serving

Refrigerate the finished eggs for at least 30 minutes so the filling firms and the flavors blend. Serve cold.

Make ahead. Cook and peel the eggs up to 2 days ahead and keep them whole in the refrigerator. The filling can be mixed a day ahead and stored in the bag; fill the whites within a few hours of serving so the edges do not dry out.