Deviled Eggs

8 eggs

1/3 Cup mayonaise

1 tbsp Dijon Mustard

1 tsp. white wine vinegar (i think I used regular vinegar)

1 tbsp. shallots

1/4 tsp tabassco

Coarse salt and pepper

Paprika

Bring eggs to a boil, remove from heat and cover. Let stand 13 minutes. The steam cooks the eggs. Drain the eggs.

Cut eggs in half length wise. Remove yolks and save.

Mix mayonaise, mustard, vinegar, shallots and tabassco. Add yolks. Add salt and pepper to taste. Mash with a fork. 

Return mixture to depressions in egg whites. Sprinkle with paprika.