Deviled Eggs

Ingredients

6 eggs
1/4 cup Hellman's mayonnaise
1 teaspoon red wine vinegar
1 teaspoon Guilden's mustard
1/4 teaspoon kosher salt
Freshly ground black pepper
Hungarian paprika, for garnish

Place eggs in a single layer in a saucepan and cover with enough water to cover the eggs. Heat to boiling, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 15-20 minutes, then rinse under cold water.

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 hollow egg whites. Sprinkle with paprika and serve.