Classic Deviled Eggs

• Gotta love an old classic.  I don't know why I never think to make deviled eggs any other time of the year but Easter time, but I should try making these yummy things a few time a year!  There are so many different varieties I ran into while searching for a recipe...southwest, bacon and cheddar, cream cheese filled...all sounded great!

I made these as a request by my hubby, and he approved :)  I definitely ate more than my share.  Better get back to that diet tomorrow...

• Classic Deviled Eggs
• 
  
• 6 eggs
• 1/4 cup mayonnaise
• 1 teaspoon white vinegar
• 1 teaspoon yellow mustard
• 1/8 teaspoon salt
• Freshly ground black pepper
• Smoked Spanish paprika, for garnish

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. 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. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Recipe Source: Food Network