Sweet Pickle Deviled Eggs

1 dozen large eggs
2 tablespoons white vinegar
1/2 to 1 cup good quality mayonnaise ( I like Duke’s or Hellman’s)
1 tablespoon dijon mustard
1/4 cup minced sweet pickles
salt and pepper
Garnish:
paprika

Place the eggs in a large saucepan and cover with two inches of water. Add the vinegar and bring to a boil over high heat. Turn off the heat and cover. Let sit for 16 to 18 minutes and drain off the water. Run eggs under cold water until cool enough to handle. Remove shells under cold running water.

Slice each egg in half lengthwise. Remove the yolks and place in a food processor. Arrange the whites on a serving platter. Add the mayo, mustard, salt, and pepper to yolk mixture and process until smooth. Start with 1/2 cup mayo and add more to reach desired consistency and flavor. Mix in sweet pickles by hand.

Scoop the yolk mixture into a resealable plastic bag. Use scissors to snip off the bottom corner of the bag. Use the bag like a pastry bag to pipe the yolk mixture into the whites. Or carefully place the mixture into the whites using a spoon.

Sprinkle each deviled egg half with paprika. Cover loosely and chill until serving time.