Smoky Devilled Eggs

Ingredients

• 12 eggs
• 1/2 cup mayonnaise (or a combination of mayonnaise and plain Greek yogurt)
• 2 tsp. Dijon mustard
• 2 tsp. white wine vinegar
• salt and freshly ground black pepper, to taste
• fresh chives, chopped for garnish
• smoked paprika, for garnish

Directions

1. 1. To hard boil the eggs, place the eggs in a single layer in a large saucepan, covered by at least an inch of cold water. Add a half teaspoonful or so of salt. Place the saucepan over high heat and bring to a rolling boil. Remove the pan from the heat, immediately cover, and let sit 12-15 minutes (depending on the size of your eggs- larger eggs take slightly longer). Rinse the eggs under cold water to stop the cooking (or cool in an ice bath). Once cooled, the eggs can be refrigerated until ready to use.
2. 2. Carefully peel and cut each egg in half lengthwise. Scoop out the yolks into a small bowl. Set the egg whites on a serving platter.
3. 3. To the egg yolks, add the mayonnaise, Dijon, and vinegar. Mash together with a fork until you reach the desired consistency. Season to taste with salt and freshly ground black pepper.
4. 4. Pipe filling into each egg white. Sprinkle with chives and dust with smoked paprika. Refrigerate until ready to serve.
5. Makes 24 deviled eggs.