Deviled Eggs

This is your Daddy’s favorite. His Mom made them for just about every dinner during the summer months. This is what he remembers her recipe to be, she never used a cookbook, she did everything from memory, and by taste, like most of the cooks in our family :)

12 eggs
4 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons white vinegar
Salt
Pepper
Paprika, for dusting

Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, vinegar, and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Or you could just spoon the mixture in, in fact, I dont’ think I’ve ever taken the time to use a pastry bag...Dust tops with paprika. Refrigerate. Serve cold.