1

In a medium saucepan, add the eggs and enough cold water to cover them by at least 1 inch and bring to a boil. Immediately remove the saucepan from heat. Let stand, covered, for 12 minutes. Pour off the water and rinse the eggs under cold running water until slightly cooled.

2

Peel the eggs, then cut lengthwise in half. Remove the yolks and transfer to a small bowl. Using a fork, mash the yolks until smooth. Add the mayonnaise, mustard, vinegar, hot pepper sauce, black pepper, and salt and stir until well combined.

3

Spoon the yolk mixture into a small resealable plastic bag and snip off 1 bottom corner. Or spoon the mixture into a pastry bag fitted with a star-shaped tip. Pipe the filling into the egg halves.

4

Arrange the deviled eggs on a platter. Garnish with black pepper. Serve immediately, or cover loosely and refrigerate for up to 4 hours. Let stand for 15 minutes at room temperature before serving for the best flavor.

5

Serving size: 2 deviled egg halves