Ingredients

　　6 hard-boiled eggs

　　2 tablespoons mayonnaise

　　1 teaspoon vinegar

　　1/2 teaspoon dry mustard

　　1/4 teaspoon salt

　　1/4 teaspoon paprika

　　1/8 teaspoon ground black pepper

　　Cut the eggs in half lengthwise. Remove the yolks, reserving the egg whites. Put the yolks into a bowl. Mash and mix in the mayonnaise, vinegar, dry mustard, salt, paprika, and pepper. Divide the mixture among the cavities of the whites. Cover and refrigerate until well chilled.

　　Cooks' Note

　　Good served with a salad or as an hors d’oeuvre. They hold up well if you want to make them in advance of a party; tightly wrapped, the eggs can be stored in the refrigerator for up to 24 hours.

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