Deviled Eggs

6 refrigerated eggs

¼ cup mayo

1 tsp white vinegar

¼ tsp ground mustard

⅛ tsp salt

Fill a large bowl halfway with ice, then add enough cold water to cover; set aside.

Bring a large pot of water to a rolling boil. With a slotted spoon, carefully lower the cold eggs one by one into the boiling water, depositing them gently at the bottom of the pot. Boil 13 minutes.

Remove pot from heat and immediately transfer eggs to the ice bath with a slotted spoon. Peel eggs as soon as they’re cool enough to handle (1-2 minutes).

Gently dry eggs and cut each in half crosswise, removing yolks to a medium bowl. Clean any stray yolk from the edges of the egg white shells, and carefully take a thin slice from the bottom of each one to keep them from wobbling.

Mash yolks to a fine crumble with a fork, then add remaining ingredients and mix well.

Spoon mixture into a piping bag with star tip.*

When ready to serve, pipe filling into egg white shells and arrange on serving plate. Garnish as desired.

* A ziptop bag works too, just spoon in filing, seal, and use scissors to snip off a bit of one corner.