deviled eggs

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Deviled Eggs

8 large hard-boiled eggs3 tablespoons plus 1 teaspoon mayonnaise2 teaspoons smooth dijon mustard1 1/2 teaspoons white wine vinegar1/4 teaspoon kosher saltFreshly ground black pepperHot smoked paprikaGarnishes, such as minced chives, pickles, celery, radishes, bacon bits, pickled or fried shallots
Peel your eggs; I usually do this under running cold water for ease. Halve eggs lengthwise and pop the centers into a bowl. Arrange empty egg halves on a platter. Mash yolks with a fork until no chunks remain. Add mayo, dijon, vinegar, salt, and pepper and mash until as smooth as possible. Taste for seasoning and adjust if needed. Either dollop filling back into eggs with a spoon or scoop it into a sandwich bag and snip off the corner to pipe it in. Fill the eggs evenly and dust them with paprika. Scatter with everything you like on your deviled eggs and know that nobody here will judge you if you forget to eat anything else for dinner tonight.

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