Classic Deviled Eggs 

6 hard-cooked eggs, peeled and cut lengthwise

¼ cup Mayonnaise

½ teaspoon dry ground mustard (wet mustard will work in a pinch, but add less mayo)

½ teaspoon white vinegar

1/8 teaspoon salt

¼ teaspoon ground black pepper

Small sprigs or parsley or paprika to garnish

Once you have cut the cooled boiled eggs, gently remove the egg yolks. Place all of the yolks into a l bowl and cream/mash with a fork.

Add the remaining ingredients into the bowl and mix thouroghly.

 Spoon or squeeze the eggs mixture back into the halved egg white, then sprinkle lightly with paprika or parsley to garnish.