Things needed:

twelve big eggs
a half cup of mayonnaise

2 teaspoons of mustard, dijon style
Half a teaspoon of white vinegar
1/4 teaspoon of salt
a quarter teaspoon of black pepper
Garnish with paprika
Garnish with fresh parsley
Here are the directions:

Arrange the eggs flat on the base of a pot. Pour in just enough water to cover the eggs by a quarter of an inch in the saucepan.
On a medium-high flame, bring the water to a boil. After the water has boiled, take the pan from the heat, cover, and let it stand for 9 to 10 minutes.
Remove the boiling water from the pan and set the cooked eggs in a basin of ice water to cool. Because of this, the eggs will no longer cook and will be easier to peel.
After the eggs have cooled, remove their shells and cut them lengthwise in half. Put the yolks in a separate basin after delicately removing them.
To the egg yolks’ bowl, add Dijon mustard, white vinegar, salt, pepper, and mayonnaise. Combine all of the ingredients and mash until smooth.
Return the egg yolk mixture to the egg whites by spooning or piping them.
Add paprika and fresh parsley to the deviled eggs.
Cover and chill until serving time, or serve right now.
Deviled eggs made at home are delicious.