Classic Deviled Eggs with Malt Vinegar

• 12 large eggs
• 2 tsp. white vinegar
• 1/2 c. mayonnaise
• 1/4 c. chopped sweet pickles
• 2 tbsp. malt vinegar
• 2 tbsp. grated onion
• 1 tsp. dry mustard
• 1/2 tsp. sweet paprika

1. In a large pot over high heat, bring eggs, vinegar, and enough cold water to cover by 1 inch to a boil.
2. Reduce heat to medium-high to maintain a medium boil and cook eggs for 8 minutes.
3. Drain and run eggs under cool water.
4. Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool to room temperature.
5. Peel eggs and halve lengthwise.
6. Remove yolks and transfer to a medium bowl.
7. Set aside whites on a serving plate.
8. With a fork, break up yolks until fluffy.
9. To yolks, add mayonnaise, pickles, malt vinegar, onion, and dry mustard; mix.
10. Fill egg whites with yolk mixture.
11. Garnish with sweet paprika.
12. Cover and refrigerate for at least 30 minutes, or until ready to serve.

eggs, white vinegar, mayonnaise, sweet pickles, malt vinegar, onion, dry mustard, sweet paprika

Taken from www.delish.com/recipefinder/classic-deviled-eggs-malt-vinegar-recipe-clv0611 (may not work)