Traditional Deviled Eggs

• 6 pete and gerry’s hard-boiled eggs
• 1/4 cup mayonnaise
• 1/2 teaspoon dry ground mustard
• 1/2 teaspoon white vinegar
• 1/8 teaspoon salt
• 1/4 teaspoon ground black pepper
• paprika for garnish

1. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
2. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
3. Using a pastry bag or a plastic bag with the corner cut off, pipe the yolk mixture back into the eggs. Sprinkle with paprika to taste.