Set up your pot. Place the eggs in a single layer in a pot and cover with cold water by about an inch. Add a pinch of salt if you like; it can help with peeling.

Bring to a boil, then rest. Heat over medium-high until the water reaches a rolling boil. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10 to 12 minutes, depending on your yolk preference.

Shock in ice water. Transfer eggs to an ice bath and cool for at least 10 minutes. This stops cooking and makes peeling easier.

Peel carefully. Gently crack each egg and peel under running water. Start from the wider end where the air pocket is; the shell usually lifts off more easily.

Halve and pop the yolks. Slice eggs lengthwise. Use a small spoon to remove the yolks into a mixing bowl. Arrange the whites on a platter or deviled egg tray.

Mix the filling. Mash the yolks with a fork until fine and crumbly. Add 1/3 cup mayonnaise, 1 teaspoon Dijon, and 1 teaspoon vinegar. Season with salt and pepper. Mix until smooth. Adjust: more mayo for creaminess, more Dijon or vinegar for tang.

Taste and tweak. If you like a touch of sweetness, add a tiny pinch of sugar. For zip, add a few drops of hot sauce. For texture, stir in a little pickle relish. Aim for a creamy, pipeable consistency.

Fill the egg whites. Spoon the mixture into the egg whites, or pipe it using a zip-top bag with a corner snipped. Don’t overfill; a nice mound looks tidy and generous.

Garnish. Dust with paprika and sprinkle with chopped chives or dill, if using. A tiny crack of black pepper on top looks great too.

Chill before serving. Refrigerate for at least 30 minutes so the flavors settle and the filling firms up slightly.