Deviled eggs

Place six older eggs in a medium pot with 2 teaspoons salt and 2 teaspoons vinegar; cover with cold water by one to two inches.

Bring to a boil over medium-high heat.

Once boiling, time seven minutes and no more; overboiled yolks turn rubbery with grey flecks.

Transfer to an ice bath to stop the cooking and chill 10 minutes until completely cool.

Peel; dip back in water and shake to loosen shell fragments, and remove the membrane.

Halve the eggs carefully, keeping a clean edge; put the yolks in a bowl and set the whites aside.

Add 3 tablespoons mayonnaise, 1.5 teaspoons Dijon mustard and 1 teaspoon white vinegar to the yolks and mash with a fork.

Optionally pass the filling through a sieve for a smooth, creamy texture for piping.

Pipe the filling into the whites, mounded high. Garnish with a pinch of paprika and some pepper.

Serve right away; leftovers keep overnight in the fridge in an airtight container.