Creamy Deviled Eggs

Martha Stewart's recipe can be found here

Creamy Deviled Eggs

INGREDIENTS:

• 8 large eggs
• 1/3 cup light mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white-wine vinegar
• 1 tablespoon minced shallot
• 1/4 teaspoon hot sauce, such as Tabasco
• Coarse salt and ground pepper
• Paprika, for garnish

DIRECTIONS

1. Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
2. Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
3. Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
4. Cut a corner of a plastic sandwich bag and fill with yolk mixture.  Use the bag to pip mixture into the whites. 
5. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

-Alyssa