Deviled Eggs

6 hard boiled Eggs (large)
3 Tablespoons mayonnaise or salad dressing (aka: Miracle Whip)
1 Tablespoon sugar
1 teaspoon mustard or honey mustard
1 teaspoon vinegar
salt & pepper to taste
paprika (optional)

• To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat.
• Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes.
• Promptly chill eggs so yolks stay bright yellow.
• Remove shells from eggs by cracking gently all around and rolling egg on counter under gentle pressure from your palm. This loosens the shell and allows you to peel it right off.
• Halve eggs lengthwise with a knife.
• Carefully remove the yolks, and place in a medium bowl.
• Mash yolks with a fork, and add remaining ingredients.
• Add yolk mixture to piping bag with star tip or a zip-top baggie with one corner cut off. Use this to fill the egg white bowls with creamy yolk filling.
• Garnish with a light sprinkling of paprika (optional).