Classic Deviled Eggs

A "classic" picnic food has to be deviled eggs.  There are MANY variations, but this recipe is simple and only has three ingredients - mayonnaise, mustard and vinegar. I was curious as to how deviled eggs got their name, so I did a little research.  The word "deviled" according to the Merriam-Webster dictionary is to "season highly."  It doesn't necessarily apply only to eggs.  For example, if you seasoned chopped ham, then you would have deviled ham.  I learn something new everyday!

Ingredients:

3 tablespoons mayonnaise
1 1/2 tablespoons spicy brown mustard
1/2 teaspoon white vinegar

Boil eight large eggs about 15 minutes.  Let cool completely either in cold water or in fridge.  Remove shells and split eggs in half with sharp knife.  Remove yolks and put into small bowl. Using a fork, break yolks into small pieces until it resembles fine crumbs.  Add mayonnaise, mustard and vinegar.  Stir until smooth and creamy.  Spoon into egg halves.  Arrange on platter.  Cover loosely with plastic wrap and put in fridge until ready to eat.