Classic Deviled Eggs

1 dozen eggs

1/2 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons vinegar (white, cider, champagne)

Salt and Pepper to taste

2 teaspoons Paprika

1. Place the eggs in a single layer in a saucepan and cover with cold water 2 inches above the eggs. Bring to a boil over high heat. Once boiling, cover and remove from heat for 10 minutes.

2. Remove eggs to ice bath to stop cooking for 3-4 minutes. Crack egg shells and carefully peel starting at the bottom of the shell. Wash gently under cool water and pat dry with a paper towel.

3. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Stir in the mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

4. Spoon or pipe the yolk mixture into the egg whites. Sprinkle with Paprika. Serve immediately or chill until ready to serve.

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