Deviled Eggs

Instructions

Add eggs to a saucepan and fill the pot with water to ½-inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes.

Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Peel the eggs under running cool water.

Slice the eggs in half (lengthwise). Carefully remove yolks and place them in a medium bowl, place whites on a platter.

With a fork, mash yolks into a fine crumble.

Add the mayonnaise, vinegar, mustard, salt, and pepper, and mix until smooth.

Just before serving, fill each egg white with the creamy yolk mixture. A small spoon or piping bag can be used.

Garnish with a sprinkle of paprika and fresh dill weed.

Appetizer,Party Food,Side Dish,Snack