Deviled Eggs

Honestly, who does not like deviled eggs?  These are a killer finger food that will instantly raise you to the status of best hostess.  If you prefer a fancy preparation you can pipe the filling with a pastry tip and swirl away to your heart's delight.  But these don't last long enough at our house to merit such efforts.  It's a minor miracle that I even had an opportunity to snap a photo of these before they were snatched up!

Deviled Eggs
Adapted from a recipe by Mary Nolan on Food Network
Makes 12

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

Make hard-boiled eggs by placing the eggs in a single layer in a saucepan and cover with cool water to 1" above the eggs. Bring to a gradual boil on medium heat, then let boil vigorously for 1-2 minutes. Cover the pan and let sit for 12 minutes. Then rinse under cold running water for 1 minute to stop the cooking.

Shell the eggs under cool running water. Set to dry on a paper towel. 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.

Transfer the mixture into a piping sleeve or a plastic bag with a corner cut off.  Evenly disperse heaping teaspoons of the yolk mixture into the cavities of the egg whites.

Sprinkle with paprika and serve or store in the refrigerator.