====== Deviled Eggs ======

===== Ingredients =====

  * 7 large eggs, steamed or hard boiled (see notes)
  * 3 1/2 Tbsp mayonnaise
  * 1 tsp (heaping) Dijon mustard (or more to taste)
  * 1 tsp white wine vinegar
  * 3 tsp minced fresh chives, divided (or 1 1/2 tsp dried)
  * 1/8 tsp cayenne pepper (or to taste)
  * Salt and freshly ground black pepper
  * 2 slices bacon, cooked and chopped small (optional)
  * Paprika, for garnish

===== Instructions =====

  - Peel eggs, then slice into halves.
  - Transfer yolks to a small mixing bowl. Use a fork to mash up yolks.
  - Add mayonnaise, Dijon mustard, vinegar, 2 tsp fresh chives (or 1 tsp dried), cayenne pepper, and season with salt and pepper to taste.
  - Stir mixture using a spatula while pressing against sides and bottom of bowl to help smooth lumps. If mixture seems on the dry side (well chilled yolks can do this) you can add a little milk or olive oil, 1 tsp at a time.
  - Transfer mixture to a piping bag fitted with a large star tip. Pipe mixture into 12 of the egg whites* (reserve the last 2 for another use).
  - Garnish with optional bacon and remaining 1 tsp fresh chives (or 1/2 tsp dried). Sprinkle lightly with paprika to taste and a little more pepper. 
  - Serve or refrigerate up to 2 days in an airtight container.