Deviled Eggs

Deviled Eggs

8 eggs

1/3 cup mayonnaise

1 teaspoon yellow mustard

1 teaspoon white wine vinegar

1/8 teaspoon salt

Fresh ground black pepper (to taste)


Place eggs in a large saucepan, cover with water. Bring to a boil; cover with a lid, remove from heat, and let stand 15 minutes. Drain immediately and fill the saucepan with cold water and ice to cool them down quickly. The eggs can be refrigerated overnight to make peeling easier, if desired.

Slice eggs in half lengthwise and carefully remove yolks. Place yolks in a medium bowl and add mayonnaise, mustard, vinegar, salt and pepper. Mash the yolks with a potato masher and mix the ingredients together. Put the mixture in a pastry bag with a plain round or star decorating tip, or you can just put it in a ziplock bag and cut off one corner. Pipe the filling into the egg whites. Sprinkle with paprika. Refrigerate until ready to serve. Makes 16 deviled eggs.