Smoky Paprika Chipotle Deviled Eggs

6 large hard-boiled eggs, shells removed

2 tablespoons Smoky Paprika Chipotle Seasoning

1 teaspoon white wine vinegar

3 tablespoons mayonnaise (Hellman's)

1 teaspoon Dijon Mustard

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1. Place raw eggs into a saucepan, cover with water and bring to a boil. Remove from heat, cover and rest for 12 minutes.

2. Transfer eggs to an ice bath to cool, about 2-4 minutes.

3. Crack the egg shells and carefully peel. rinse under cool water. Gently dry with paper towels.

4. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.

5. Add the Smoky Paprika Chipotle, vinegar, and mayonnaise to the yolks. Mash with the back of a fork until fully mixed.

5. Add the filling to a zip-top bag. Cut one of the corners and pipe the mixture into the egg white shells.

6. Refrigerate for up to 24 hours.

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