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.