Step 1

Place the eggs in simmering water and cook for 14 minutes. Remove the eggs with a slotted spoon and immediately place them in an ice water bath for at least 5 minutes to stop the cooking and to make them easier to peel.

Step 2

Peel the shells from the eggs, rinse and then cut each egg in half, lengthwise. Place the egg white on a plate and place the eggs yolks into a bowl.

Step 3

Mash the egg yolks with a fork to break them up and then add the mayo, mustard, vinegar salt and pepper. Mix until smooth and creamy.

Step 4

Fill each egg white half with the egg yolk mixture and sprinkle with paprika. Refrigerate until ready to serve. Keep leftovers in the fridge in a closed container for up to 3 days.