How To Make 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 and refrigerated overnight.