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Awesome Basic Deviled Eggs

From Athens Locally Grown

<p>YUMMY. You don&#8217;t have to be exact with the measurements&#8230;.just don&#8217;t make the yolk mixture too &#8220;wet&#8221;&#8230;</p>
Source: My grandmother from Andersonville GA (Entered by Leslie Lawson)
Serves: one (if you are a gourmond) 12 (if everyone eats 1/2 an egg)

6 eggs, hard boiled and peeled
1/4 cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon organic cider vinegar
pinch of salt (optional)
fresh ground black pepper (optional)
smoked paprika (optional)

Step by Step Instructions
  1. Hard boil and chill the eggs (*tip...if you gently stir while they are cooking, the yolk will be centered in the white once it is cooked). Cut eggs in half. Gently pop out the yolks into a clean bowl. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl. Mash yolks and stir in mayonnaise, mustard, and vinegar. Mash and stir all ingredients together well. Taste and add salt and pepper if desired. Spoon a little bit of the mixture into each egg white half (using 2 spoons makes this part easy), dividing mixture evenly between the eggwhites. Sprinkle eggs with smoked paprika (or not). Serve immediately or refrigerate until ready to serve. Yield: 12 deviled eggs