One of my all-time favorite foods. Yes, I know how weird that is. Makes 12 halves (6 eggs), but can be easily doubled.
6 eggs
1/4 cup mayo
1 tbs white vinegar
1 tsp dijon or yellow mustard
dash salt and pepper
paprika for garnish
Hard boil the eggs: Place them in a large pot in a single layer, and cover with water so that there is 1 1/2 inches of water above the eggs. Heat on high and once the water boils, turn heat to low and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then immediately place the eggs in a bowl of ice water.
Once the eggs are cool, peel them and rinse under cool water to remove any shell pieces. Slice them in half lengthwise, and pop the yolks into a small bowl. Place the whites in a paper towel-lined container.
Combine the yolks with all other ingredients except the paprika. You can use a fork, a whisk, or a potato masher to get them smooth. Spoon into the whites, or scoop the filling into a plastic bag and cut the corner to create a piping bag if you’re feeling fancy. Garnish with paprika and serve cold.