Deviled Eggs

Place the 6 large eggs in a single layer in a saucepan and cover with cold water by 1 inch.

Bring the water to a full boil over medium-high heat, then immediately remove the pan from the heat, cover, and let the eggs sit for 12 minutes.

Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes — this stops the cooking and makes peeling easier.

Peel the eggs, then halve them lengthwise with a sharp knife. Pop the yolks into a medium bowl and arrange the whites cut-side up on a serving platter.

Mash the 6 yolks with a fork until no large lumps remain, then add the 3 tbsp mayonnaise, 1 tsp yellow mustard, and 1 tsp white wine vinegar.

Season the filling with ¼ tsp kosher salt, ⅛ tsp black pepper, and a pinch of cayenne pepper. Stir until completely smooth and creamy.

Taste the filling and adjust salt, mustard, or vinegar as needed — it should be tangy, rich, and just a little sharp.

Spoon or pipe the filling evenly into the 12 egg white halves, mounding it slightly above the rim.

Dust each egg with a little sweet paprika and serve immediately, or refrigerate uncovered for up to 2 hours before serving.