6 eggs
1/4 cup mayo (I used reduced fat mayo from Trader Joe's)
1 tsp stone-ground mustard
1 tsp vinegar (I used the dark chocolate balsamic vinegar from Allspice)
1/8 tsp salt
1/4 tsp chipotle powder
smoked paprika for dusting
Put the eggs in a pan with just enough water to cover them. Bring to a roiling boil, then lower to a simmer and cover. Cook for 15 minutes. Immediately remove from the heat and pour in cold/ice water to cool them down. Peel and halve the eggs, scooping the yolks out.
Mash the yolks with the mayo, mustard, vinegar, salt and chipotle powder. Spoon the filling back into the egg whites and dust with paprika. Serve chilled.
