Creamy Devilled Eggs

From Martha Stewart
      
This classic, crowd-pleasing party snack is the perfect way to start a casual evening.

Serves 8

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

Method
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.
   
Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
   
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.
   
Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.