| Eggs | 6 | |
| Mayonnaise | 1/4 cup | |
| Salt | 1/8 teaspoon | |
| Black Pepper (freshly ground) | 1/8 teaspoon | |
| Cayenne | 1/8 teaspoon | |
| Smoked Spanish paprika | for garnish |
Place eggs in a single layer in a saucepan and cover with enough water that there’s 2 inches of water above the eggs.
Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute.
Remove from heat and leave covered for 14 minutes, then place in a bowl of ice water.
Crack egg shells, carefully peel under cool running water. Gently dry with paper towels.
Slice eggs in half lengthwise, removing yolks to a mixing bowl, and placing the white open halves on a serving platter.
Mash the yolks using a fork. Add mayonnaise, vinegar, mustard, salt, pepper, and mix well.
Place heaping teaspoons of yolk mixture into the egg whites. Sprinkle with paprika and serve.
Store the leftover deviled eggs in an airtight container in the refrigerator for about 4 days.
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