Classic Deviled Eggs

Ingredients

• 1 dozen large eggs
• 2 tbsp white vinegar (optional)
• 1 cup mayonnaise
• 1 tbsp yellow prepared mustard
• 1/4 tsp salt
• 1/4 tsp pepper
• paprika for garnish

Directions:

1. Place the eggs in a large saucepan and cover completely with water. Add the vinegar (this is optional, since I made a test batch with–and the ones for the party without–there was absolutely no difference in the end result). Bring to a boil over high heat. Once the water comes to a boil, turn off the heat and cover the saucepan. Let sit for 15 minutes.

2. Remove the eggs from the pan with a slotted spoon and place in a colander. Rinse under cold water until the eggs are cool enough to touch. Remove the shells.

3. Slice each egg in half lengthwise. Remove the yolks from the whites and place in a separate bowl and mash with a fork until there are no large chunks left. Mix in the mayo, mustard, salt and pepper. Scoop the yolk mixture into a plastic bag. Cut off one corner of the plastic bag and pipe the yolks into the egg whites. Sprinkle with a dash of paprika.

4. Cool the eggs completely before serving.