Best Deviled Eggs Ever

Start by hard boiling the eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from the heat, and let it sit for 12 minutes.

After 12 minutes, transfer the eggs to an ice bath to cool for at least 5 minutes. This makes peeling easier and stops the cooking process.

Gently crack the cooled eggs on a surface and peel them under cold running water. Rinse the eggs to remove any shell bits.

Slice each egg in half lengthwise. Remove the yolks and place them in a mixing bowl, setting the egg whites aside on a serving platter.

Mash the yolks with a fork until they are crumbly. Add the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper to the bowl. Stir until the mixture is smooth and creamy.

Gently fold in the chopped chives and capers for an extra burst of flavor. Taste and adjust seasoning if necessary.

Using a piping bag or a spoon, fill each egg white half generously with the yolk mixture.

To finish, sprinkle additional smoked paprika on top for color, followed by a few crispy fried onions for added texture and crunch.