Choose a pot large enough to hold eggs a single layer. Fill the pot about half full with cold water to cover eggs by 2". Add salt and vinegar. Bring the pot to a boil. Turn the heat down to a simmer (small bubbles) and carefully lower eggs into the water. Using a mesh skimmer or a slotted spoon makes it easy. Set timer for 15 minutes.
Prepare an ice bath to chill the eggs immediately after cooking by filling a large bowl with ice and cold water. When eggs are done cooking, plunge cooked eggs into the ice bath. Chill until very cold, about 15 minutes. Peel right away or refrigerate them for a day or two until ready to use.
Make the Filling: Food Processor or Not
With a sharp knife, cut eggs in half lengthwise. Pop yolks out and place in the bowl of a food processor or a large bowl. Add the mayo, Dijon, horseradish, vinegar, salt and pepper and pulse until smooth and creamy. If you don't have a food processor, place the yolks in a large bowl and mash them into a fine crumble with a fork, then add the mayo, Dijon, horseradish, vinegar, salt and pepper. Stir until creamy.
Filling Deviled Eggs: Two Ways
Two ways to fill: spoon or piping bag. Fill the deviled eggs with a spoonful of the filling or use a disposable piping bag for a nice presentation. Piping bag and garnish notes are below.
Piping Bag Notes
Place filling into a disposable piping bag fitted with a large star or plain tip and pipe into egg halves. If this sounds fussy it's not! It is actually fun and your deviled eggs look so professional. Once you try it you'll be hooked.
15 Way to Garnish Deviled Eggs
Use chopped fresh dill, cilantro, or parsley, chopped green onion, regular or smoked paprika, tiny cooked bay shrimp, avocado, sun-dried tomatoes, crisp chopped bacon, sliced jalapeños, black or green olives, capers, radish slices, pickle relish, or half of a small cherry tomato. You choose!