Zesty Deviled Eggs

• 12 large eggs
• 1/2 cup mayonnaise
• 1 teaspoon whole grain mustard
• 1 1/2 teaspoons Dijon mustard
• 1 1/4 teaspoons champagne vinegar
• 1 teaspoon dill weed
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper
• paprika, for sprinkling

1. Pierce raw eggs and place into a large pot filled with enough water to cover the tops of the eggs by about an inch. Bring to a boil. As soon as water boils, remove from heat and cover for 10-12 minutes. Remove eggs from pot, and place into ice water. Peel the cooled eggs under running water.
2. Cut each egg in half lengthwise. Remove yolks. In a bowl, mix together egg yolks, mayonnaise, mustard, vinegar, dill weed, and pepper. Arrange whites on a deviled egg platter. Fill each white with the yolk mixture using a spoon or frosting gun. Sprinkle with paprika.

eggs, mayonnaise, whole grain mustard, mustard, champagne vinegar, dill weed, salt, black pepper, paprika

Taken from www.food.com/recipe/zesty-deviled-eggs-328584 (may not work)