This classic deviled eggs recipe features creamy, tangy filling with a sprinkle of paprika for a perfect appetizer or snack.

Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat.
Once boiling, cover the pot, remove from heat, and let sit for 12 minutes.
Transfer eggs to an ice bath to cool for 5 minutes, then peel under cold running water.
Slice each egg in half lengthwise and remove the yolks.
In a mixing bowl, mash the yolks with a fork. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until smooth.
Spoon or pipe the yolk mixture back into the egg whites.
Sprinkle with paprika and garnish with chives or parsley if desired.
Serve immediately or refrigerate until ready to serve.

For a spicier kick, add a dash of hot sauce to the yolk mixture.,You can also mix in chopped pickles or relish for added flavor.

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