OLD SCHOOL DEVILED EGGS
6 x-large eggs
¼ cup Hellmann’s Light mayonnaise
1 teaspoon Dijon mustard
1 teaspoon rice wine vinegar
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon paprika
2 teaspoon chives, chopped
Place the eggs in a single layer in a sauce pan and cover with cold water. Bring to a rolling boil and turn off the heat. Cover the pan and let sit for 14 minutes. Drain the eggs and place in an ice bath for 10 minutes.
Peel the eggs under cold running water and dry on paper towels.
Slice the eggs in half lengthwise. Place the whites on a serving dish and the yolks in a small bowl with the mayo, Dijon, vinegar, salt, and pepper. Break the yolks down with a fork and mix all ingredients together until smooth.
Fill a piping bag or ziplock bag with one corner snipped (make a small hole with scissors to create a make-shift piping bag) with the yolk mixture and pipe the filling into the cavities in the egg whites — OR just use a teaspoon!
Garnish with the paprika and chives.