Old Fashioned Deviled Eggs

Deviled eggs are such a classic appetizer, although to be honest, in our house, they're more often a snack food than an appetizer since my husband likes deviled eggs more than he likes entertaining. As a military wife, there are plenty of opportunities for me to make and take dishes to functions, and this is a common one for me to take.

Now, I know these days, there are all kinds of fancy schmancy deviled egg recipes out there, and I've tried a few, but both my husband and I always come back to the old traditional version. It's simple and straight-forward but, oh, so delicious. I like a really creamy filling, so I press mine through a sieve before piping, but you can certainly skip that step... and the piping, for that matter. I just sometimes enjoy the art of cooking as much as the rest of it.

Old Fashioned Deviled Eggs
Yield: 2 dozen egg halves

12 eggs
1/2 cup mayonnaise
2 tsp Dijon mustard
2 tsp white vinegar
salt to taste
paprika and chives for sprinkling

Place the eggs in a large sauce pan and cover with cold water. Place over high heat and bring to a boil. Once the water is boiling, reduce to a simmer and start a 15 minute timer. As soon as the timer goes off, pour off the hot water and immerse the eggs in cold water with lots of ice. Let eggs cool until they are easily handled. Peel eggs and slice in half.

Remove the yolk halves from the eggs and place in a bowl. Smash the yolks with a fork and then add the mayonnaise, mustard, and vinegar. Mash together until the mixture is smooth and evenly mixed. Add salt to taste. For the best texture, press the mixture through a sieve. Using a star tip, pipe the filling into the now hollow egg halves. Sprinkle with paprika and chives to garnish.