6 large eggs, hard cooked and cut in half lengthwise
3 tbsp. mayonnaise
1 tsp. mustard
½ tsp. cider vinegar
Salt & pepper, to taste
Separate the yolks from the whites and put yolks in a small bowl. Mash the yolks with a fork or pastry cutter until there are no lumps. Add the mayonnaise, mustard, vinegar, salt and pepper, and stir until combined.
Arrange egg whites on a platter. Using a pastry bag or by dolloping, fill the whites with the yolk mixture. Serve immediately or wrap and store in the refrigerator until ready to serve.