Deviled Egg Salad

Deviled Egg Salad 1 dozen large eggs 2 tablespoons white vinegar 1 cup mayonnaise 1 tablespoon yellow mustard Salt & pepper Paprika for dusting Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead & refrigerated overnight.