Making these Smoked Paprika & Chive Deviled Eggs is surprisingly simple. Follow these step-by-step instructions for perfect results every time.

Step 1: Hard-Boil the Eggs

1. Place Eggs in a Pot: Gently place the eggs in a single layer in a large saucepan or pot. Ensure the eggs are not overcrowded.
2. Cover with Cold Water: Add enough cold water to the pot to cover the eggs by about an inch. This ensures even cooking.
3. Bring to a Rolling Boil: Place the pot over high heat and bring the water to a rolling boil. As soon as the water reaches a rolling boil, remove the pot from the heat.
4. Cover and Let Stand: Immediately cover the pot with a lid and let the eggs stand in the hot water for exactly 12 minutes. This timing is crucial for perfectly cooked yolks that are creamy and not dry.
5. Ice Bath: While the eggs are standing, prepare an ice bath by filling a large bowl with ice and cold water.
6. Transfer to Ice Bath: After 12 minutes, carefully transfer the eggs from the hot water to the ice bath using a slotted spoon. The ice bath stops the cooking process and makes the eggs easier to peel.
7. Cool Completely: Allow the eggs to cool completely in the ice bath for at least 15-20 minutes. This cooling process is essential for easy peeling.

Step 2: Peel the Eggs

1. Gently Tap and Peel: Once the eggs are cool, gently tap each egg all over on a hard surface to crack the shell.
2. Peel Under Cold Water: Peel the eggs under cold running water. The water helps to separate the shell from the egg white and makes peeling easier. Start peeling from the larger end of the egg where there is usually an air pocket.
3. Rinse and Pat Dry: Rinse the peeled eggs under cold water to remove any remaining shell fragments. Pat them dry with paper towels.

Step 3: Prepare the Deviled Egg Filling

1. Slice Eggs in Half: Carefully slice each egg lengthwise in half.
2. Remove Yolks: Gently scoop out the yolks from each egg half and place them in a medium-sized mixing bowl. Arrange the egg white halves on a serving platter or a container.
3. Mash Yolks: Using a fork, mash the yolks until they are smooth and crumb-free.
4. Add Mayonnaise: Add ½ cup of mayonnaise to the mashed yolks.
5. Add Mustard: Add 2 tablespoons of yellow mustard.
6. Add White Wine Vinegar: Add 1 tablespoon of white wine vinegar.
7. Add Smoked Paprika: Add 1 teaspoon of smoked paprika.
8. Add Chives: Add ¼ cup of finely chopped fresh chives.
9. Season with Salt and Pepper: Season with salt and pepper to taste. Start with ¼ teaspoon of salt and a pinch of black pepper, then adjust to your liking.
10. Mix Until Smooth and Creamy: Mix all the ingredients together using a fork or a spatula until the filling is smooth, creamy, and well combined. Taste and adjust seasonings as needed. You can add a little more mayonnaise if you prefer a creamier consistency, or a touch more mustard or vinegar for extra tang.

Step 4: Fill the Egg Whites

1. Spoon or Pipe Filling: You can use a spoon to fill the egg white halves with the yolk mixture. For a more elegant presentation, you can transfer the filling to a piping bag fitted with a star tip and pipe the filling into the egg whites.
2. Fill Generously: Fill each egg white half generously with the deviled egg filling.

Step 5: Garnish and Serve

1. Garnish (Optional): For an extra touch, sprinkle a pinch of smoked paprika and a few finely chopped chives over the top of each deviled egg.
2. Chill (Optional): For best flavor and texture, chill the deviled eggs in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the eggs to firm up slightly.
3. Serve Chilled: Serve the Smoked Paprika & Chive Deviled Eggs chilled and enjoy!