(Courtesy of Pampered Chef)
Ingredients:
12 eggs
1/2 c. mayonnaise
1 Tbsp. yellow mustard
1 tsp. white vinegar
Salt and coarsely ground black pepper, to taste
Directions:
Place eggs in a large stockpot and cover by about 1 inch of cold water. Quickly bring the water just to a boil. Remove the pot from the heat, cover and let stand, covered, for 20 minutes.
Immediately run cold water over eggs and place them in an ice bath until completely cooled. Remove shells.
Cut eggs in half lengthwise. Carefully remove yolks to a large mixing bowl; set whites aside. Mash yolks. Stir in mayonnaise, mustard and vinegar; mix until well blended. Season to taste with salt and pepper.
Pipe yolk mixture into whites. Refrigerate at least 30 minutes to allow flavors to blend.
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