Ingredients:
6 eggs
1/4 cup mayonnaise (4 Tbs)
1/2 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
1 tsp finely chopped jalapeno (optional)
Freshly ground black pepper
Paprika, for garnish
Directions:
Slide eggs down the side of a large pot filled with lightly salted water, cover. (instead of just dropping them in where they might crack) Bring to a boil. Turn off heat and let sit for 16 minutes. Also note that older eggs will be easier to peel so use the oldest eggs in your fridge.
Place pot under faucet and run cold water. Fill the pot, pour half out, repeat. Put ice cubes in pot and let sit till ice-cubes melt. They should be cold enough to work with now.
Roll the eggs around on a hard surface so that you have lots of cracks in the shell all the way around. Then carefully peel the shell away from the egg.
Once de-shelled, slice the eggs in half length-wise. Put the yellows in a bowl and mix well with all the other ingredients except paprika. Fill egg white hollows with the filling. Sprinkle with paprika. Put in refrigerator for an hour or so. (If you don't do this they'll be pretty runny.)