Classic Deviled Eggs

Deviled eggs require two things done right: properly cooked eggs and a filling that is seasoned well enough to carry the dish. The eggs should be started in cold water, brought to a full boil, then cooked for ten minutes exactly before transfer to an ice bath. This produces a fully set yolk with no gray-green ring. Older eggs peel more easily than fresh ones because the air cell inside the shell expands as the egg ages, creating a small gap that allows the membrane to separate from the white. Fresh eggs stick to the shell and tear the white when peeled. The yolks are combined with mayonnaise, yellow mustard, white wine vinegar, salt, and white pepper, then mashed smooth or passed through a fine sieve for a perfectly smooth texture. The filling should be slightly tangy, slightly sharp, and noticeably seasoned. Bland filling in a bland egg white tastes like nothing. Pipe using a pastry bag or a zip-lock bag with one corner cut, and finish with paprika.