Deviled Eggs

8 large eggs
5 tablespoons mayonnaise*
1 tablespoon Dijon mustard
2 teaspoons apple cider vinegar
1/8 teaspoon ground black pepper
Salt to taste
Paprika, for garnish, to taste

Place eggs in a 2-quart or larger saucepan and add cold tap water just to cover them. Place pan over high heat and bring to a boil. Boil, uncovered, 3 minutes. Remove pan from heat, cover, and let stand 15 minutes or up to an hour.

Peel eggs, and cut in half lengthwise. Remove egg yolks and put into the work bowl of a food processor. Add mayonnaise, mustard, vinegar and black pepper. Process until smooth, about 30 seconds, stopping once to scrape down bowl. Add salt to taste.

Spoon filling into egg whites. Use a rubber spatula to remove all filling from work bowl. Dust lightly with paprika. Serve at once, or refrigerate, covered, up to 24 hours.

* Notes

We prefer real mayonnaise, but if you are accustomed to the taste of reduced-fat, feel free to use it.

Approximate Values Per Each: 68 calories (79% from fat), 6 g fat (1 g saturated), 107 mg cholesterol, 3 g protein, .5 g carbohydrates, trace dietary fiber, 82 mg sodium

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