Classic Deviled Eggs

I ate a plate full of deviled eggs today. Twice. I forgot how good they are! I didn't know what else to do with all the dyed Easter eggs in my fridge. Apparently I'm on a recipe kick on my blog, so I thought I'd include this one, too.

6 hard-cooked eggs, peeled and cut lengthwise

¼ cup Mayonnaise (I like Kraft--Miracle Whip is NOT an acceptable substitute)

½ teaspoon dry ground mustard (optional)
½ teaspoon white vinegar

1/8 teaspoon salt

¼ teaspoon ground black pepper

Paprika for garnish (optional--not personally a fan)

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.