1. To hard boil your eggs, place eggs in a single layer in a pot and add enough cold water to cover the eggs by 1”. (Optional: Add a splash of white vinegar to help prevent your eggs from cracking while boiling.) Turn your heat on high and bring to a rolling boil. Once you've reached a rolling boil, turn off heat and cover with a lid. Let stand for 12-15 minutes.

TIP: If you don't have a lot of experience with boiling eggs, you can cook an extra egg to crack at the 12 minute mark to see if your eggs are hard enough, or if they need to go the full 15 minutes.

2. Immediately remove eggs from the pot and gently place into an ice bath to stop them from cooking further. Allow eggs to cool completely before peeling.

3. After peeling, gently dry off eggs with a paper towel and carefully cut in half lengthwise. Wipe the knife between each cut to keep your egg whites clean.

4. Remove eggs yolks from halved eggs and place in a medium bowl. Lightly mash yolks with a fork and then add the green onion, celery, mayonnaise, vinegar, dijon mustard, paprika, and salt and pepper to taste.

5. Mix well with a fork until you have a creamy filling that resembles the texture of mashed potatoes. Add a little more mayonnaise if the mixture is too dry.

6. Use a small spoon to scoop your filling back into the egg whites, dividing it equally among the 12 halves.

TIP: For a more polished presentation, you can place your filling into a pastry bag with a piping tip (or a plastic bag that you've cut the corner off of) and pipe it into the egg whites.

7. Lightly sprinkle your filled eggs with more paprika.

8. Garnish with a piece of crispy bacon, if desired, and serve on a bed of curly parsley (or one of these classic deviled egg plates that just scream 1960s).

‍