Deviled Eggs

Instructions:
Step 1: Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 12 minutes. Drain and cool in ice water.
Step 2: Peel the eggs and slice them in half lengthwise. Remove yolks and place them in a medium bowl.
Step 3: Mash yolks with a fork until crumbly. Add mayonnaise, mustard, vinegar, chopped pickles, salt, and pepper. Mix until smooth.
Step 4: Spoon or pipe the yolk mixture back into the egg whites.
Step 5: Top each deviled egg with crumbled bacon.
Step 6: Sprinkle with paprika for garnish.

Storage and Reheating Tips:
Store deviled eggs in an airtight container in the refrigerator for up to 2 days. For best flavor and texture, keep the filling and egg whites separate until ready to serve. Deviled eggs are best enjoyed cold and do not require reheating. If needed, allow them to sit at room temperature for 10–15 minutes before serving.