A great-tasting, easy-to-make party classic, devilled eggs just can't be beat! No pun intended. Mine have their own special touch that adds a bit more zip. This batch was just a little snack-size one I made to satisfy mylte-night appetite--if you want to make more for a larger group, just double or triple the ingredients used. I'll even help you out by listing all three different amounts!

Ingredients:
Small batch (what I made in the photo--perfect for a late-night snack or sharing with one or two others)
- 6-8 large eggs (this translates to 12-16 finished devilled eggs)
- 1/3 cup of mayonnaise
- 1 tsp of Dijon mustard
- 1 1/2 tsp of apple cider vinegar
- 1/4 tsp of salt
- 1 pinch of black pepper
- Paprika

Medium batch (good for a somewhat higher number of people)
- 12-14 large eggs (24-28 devilled eggs)
- 2/3 cup of mayonnaise
- 2 tsp of Dijon mustard
- 1 tbsp of apple cider vinegar
- 1/2 tsp of salt
- 1 dash of black pepper
- Paprika

Large batch (for big family gatherings and the like)
- 18-20 large eggs (36-40 devilled eggs)
- 1 cup of mayonnaise
- 1 tbsp of Dijon mustard
- 1 1/2 tbsp of apple cider vinegar
- 3/4 tsp of salt
- 1/4 tsp of black pepper
- Paprika

Recipe:
1. Put a pot of water on the stove over high heat and bring it to a boil.
2. Once the water starts boiling, immediately add the eggs and cook them for 15-20 minutes.
3. Drain the water from the pot and let the eggs sit in it for 3-5 minutes.
4. Set the eggs onto a plate or kitchen towel for another 20-30 minutes. If the eggs are still a bit too hot to touch, use a large spoon, a ladle or anything similar to lift them out of the pot.
5. Once they've fully cooled, carefully peel the eggs.
6. Slice each egg in half lengthwise, then remove the yolks and put them in a bowl, arranging the whites on a plate or serving platter, depending on the size of the batch.
7. Put the mayonnaise, mustard, vinegar, salt and pepper in the bowl with the yolks, then grab a spoon and mix, mash and stir everything together until smooth.
8. Use the spoon or a piping bag to place portions of the yolk-mayo mixture back into the spots the yolks were removed from.
9. Sprinkle a pinch of paprika over each devilled egg and serve.
And just like that, you've made a delightfully devillish batch of eggs perfect for adding that special touch to an unforgettable luncheon!