Deviled Eggs

To Make the Hard Boil the Eggs

• Follow my Sous Vide Eggs – Soft to Hard “Boiled” recipe or…
• Bring 1 inch water to rolling boil in medium saucepan over high heat.
• Take 6 cold large eggs from the refrigerator and put them in a steamer basket. Transfer basket to saucepan.
• NOTE: If you don’t have a steamer basket, use a spoon or tongs to gently place the eggs in the water. It does not matter if the eggs are above the water or partially submerged.
• Cover, reduce heat to medium (small wisps of steam should escape from beneath lid), and cook eggs for 13 minutes.
• When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in 2nd saucepan.
• Using tongs or spoon, transfer eggs to ice bath; let sit for 15 minutes.
• Peel eggs and slice each in half lengthwise with a paring knife. Remove yolks to a small bowl.
• Arrange whites on a serving platter or plate, discarding two worst-looking halves.
• Mash yolks with a fork until no large lumps remain.
• Add mayonnaise, mustard, and vinegar and mix with a rubber spatula, mashing the mixture against the side of the bowl until smooth. Salt and pepper to taste.
• Put the mixture into a zip-lock bag and cut off one bottom corner tip of the bag (or use a pastry bag with a large open star tip).
• Twist the top of the bag to help push the mixture toward the open tip of the bag (the tip you cut off).
• Pipe the yolk mixture into egg white halves, mounding filling about 1/2 inch above the flat surface of the whites.
• Garnish with Paprika.
• Serve at room temperature.