Deviled Eggs

You will need:

• 6 hard-boiled eggs
• 1/4 cup of mayonnaise
• 1 teaspoon of yellow mustard
• 1 teaspoon white vinegar
• A plastic sandwich bag
• Paprika for garnish

1. Start to peel the hard-boiled eggs by tapping the wide end on the counter until the shell cracks. Pull away a little of the shell. Eggs have a thin skin or membrane between the shell and the white. If you can gently slide your finger under this membrane you can lift off whole sections of the shell pretty easily.
2. Have an adult slice each egg lengthwise so you wind up with two little boats.
3. Carefully remove the yellow from the egg and put it into a bowl. Sometimes you can just tip the half-egg over and the yellow will fall right out. Other times you might have to slide the tip of your finger between the yellow and the white. You want to make sure that you don't tear the white.
4. Arrange your whites on a plate.
5. Next add the mayonnaise, mustard and vinegar to the yokes.
6. Mash the yokes, mayonnaise, mustard and vinegar together. Mix until they are smooth.
7. Using a big spoon, put the mixture into a plastic sandwich bag.
8. Use scissors to cut off one corner of the bag.
9. Squeeze your egg mixture down toward the open corner. Hold the cut corner of the bag over the egg white boats. Gently squeeze the yellow back into the little bowl-shaped hole in the white. This is called "piping" and you will see that word in cookbooks when they talk about icing or fillings.
10. Remember: the harder you squeeze the more will come out of the bag. So you may want to put a little yoke mixture into every egg-white boat first, and then do a second pass just to make sure each white gets nearly the same amount of yoke mixture.
11. Now the finishing touch. Sprinkle a little paprika over the deviled eggs. The bright red of the paprika makes a nice contrast to the yellow and white of the eggs.