Deviled Egg Salad

1.

Begin by placing the eggs in a medium saucepan and cover them with water. Bring the water to a boil over medium heat.

2.

Once the water is boiling, remove the pan from heat and cover it with a lid. Allow the eggs to sit for 10 minutes.

3.

After 10 minutes, transfer the eggs to a bowl of ice water to cool. Peel the cooled eggs and chop them finely.

4.

In a large mixing bowl, combine the mayonnaise, yellow mustard, Dijon mustard, white vinegar, and sugar.

5.

Add the chopped eggs to the mayonnaise mixture and stir gently to combine all ingredients evenly.

6.

Season the egg salad with paprika, salt, and black pepper. Mix thoroughly and adjust the seasoning if needed.

7.

Garnish the egg salad with chopped chives before serving. Serve chilled or at room temperature as desired.