Step 1

Add about 1 inch of water to a medium pot and bring to a boil over high heat. Place the eggs in a steamer insert that fits in the pot and place the steamer in the pot. Decrease the heat to medium-low and cover. Steam the eggs for exactly 13 minutes.

Step 2

Fill a medium bowl with ice and cold water. When the eggs are finished steaming, transfer them to the ice bath for 5 minutes.

Step 3

Peel the eggs and slice each in half lengthwise. Scoop out the yolks and place them in a small bowl. Arrange the whites on a deviled egg platter. If you don’t have one, use a smudge of the filling to stabilize the egg halves on a platter.

Step 4

Mash the yolks with fork until no large lumps remain. Add the mayonnaise, vinegar, mustard, Worcestershire sauce and paprika. Season to taste with salt and pepper. Use a rubber spatula to mix, mashing the ingredients against the side of the bowl, until completely smooth.

Step 5

Using a teaspoon, scoop up the yolk mixture and fill the cavity of each egg white to about 1/4 inch above the flat surface of the whites. Or, for prettier eggs, fit a pastry bag with large open-star tip. Fill bag with the yolk mixture, twisting the top to push the mixture toward the tip. Pipe the yolk mixture into the egg white halves, mounding the filling about 1/4 inch above the flat surface of the whites. Sprinkle with your choice of fresh herbs, if desired.

Step 6

Serve slightly chilled, or at room temperature.