Karina Sharma
6 large eggs, 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp vinegar, salt and pepper to taste, paprika for garnish.
Place eggs in water, bring to a boil, and cook for 10-12 minutes. Cool and peel them.
Cut each egg in half lengthwise. Remove the yolks and place them in a bowl.
Mash the yolks with a fork until smooth.
Spoon or pipe the filling into the egg whites, filling them generously.
Perfect for parties, picnics, or as a delicious snack.