Deviled Eggs

Nothing yells summer to me like a barbecue or picnic. Really, why is food always the highlight of every season and event and holiday?! Anyway, I almost always bring deviled eggs to functions and have even made them just because I felt like them. Every time I make them they are gone within minutes and I usually end up doubling the batch! Anyway, here is the recipe. Feel free to half it if you are entertaining just yourselves or even double it for a big barbecue! I get lots of compliments, and these are so easy and simple.

Deviled Eggs

12 eggs, hard boiled
1/2 cup mayonnaise
2 tsp mustard (I always squeeze in a little more!)
2 tsp white vinegar
Salt and pepper to taste
Paprika

Halve eggs lenghwise (obviously without the shells on!) and remove the yolks. In a bowl, mash the yolks with a fork. They won't be smooth. Add mayo, mustard and vinegar. Combine well. Add salt and pepper to taste. Stuff egg whites with yolk mixture (I put mine in a gallon size Ziploc and cut the tip off so I can just squeeze the mixture easily into the egg whites). Garnish with paprika.

Tip: I read in a Kraft magazine that a great way to boil eggs without getting that green ring on the inside is to put the eggs in cold water, bring to a boil, cover the pot and then turn off the heat. Let stand covered for 15 minutes. Or you can do it your way :)