Dill Deviled Eggs

12 large eggs

1/2 cup mayonnaise

2 teaspoons Dijon or yellow mustard

2–3 teaspoons apple cider vinegar or pickle juice (start with 2, add more to taste)

2–3 tablespoons finely chopped fresh dill (divided: most in filling, some for garnish)

1/4–1/2 teaspoon salt, to taste

1/4 teaspoon black pepper, or to taste

Paprika, for garnish (optional)

Place the 12 eggs in a single layer in a large saucepan. Add cool water to cover by about 1.5–2 inches.

Set over high heat, uncovered, and bring to a full rolling boil.

As soon as it hits a rolling boil, turn off the heat, cover the pot with a tight-fitting lid, and leave on the warm burner. Let eggs sit for 11–12 minutes.

While they sit, prepare a large bowl of ice water.

Transfer eggs immediately to the ice bath and chill for at least 12–15 minutes.

To peel: gently tap each egg on the counter, roll to crack the shell all over, then peel starting from the wider end where the air pocket is, getting under the membrane as you go.

Slice each egg in half lengthwise. Pop the yolks into a mixing bowl and arrange whites on a tray.

Mash the yolks thoroughly with a fork until there are no lumps.

Add the mayonnaise, mustard, and 2 teaspoons of vinegar or pickle juice. Mix until very smooth and creamy. Add more mayo if it looks dry.

Stir in 2 tablespoons of the chopped fresh dill.

Season with 1/4 teaspoon salt and pepper. Taste and adjust — more salt if flat, up to 1 more teaspoon vinegar for extra tang, more dill for stronger herb flavor.

Spoon or pipe the yolk mixture back into the egg white halves, mounding slightly.

Lightly dust with paprika.

Sprinkle with the remaining fresh dill.

Chill at least 30 minutes before serving so the texture firms and flavors meld.

Easy peel tip: Use eggs that are at least a few days old — very fresh eggs are harder to peel.

No wobble tip: If any egg halves rock around on the platter, shave a very thin slice off the bottom to create a flat spot, or pack them snugly together on a rimmed platter. A dab of filling or a bed of shredded lettuce under each egg also helps them grip in place.

Yield: 24 deviled egg halves