Yum yum deviled eggs

Boil 12 eggs to hard boiled, at least ten minutes, but not so long that the yolks turn green.

Transfer to an ice bath to cool quickly, then crack and peel, leaving no shell behind.

Bisect each egg down the middle, finding where the yolk is centred, and remove the yolks.

Mash the yolks together with the mayonnaise, white vinegar and yellow mustard and immersion blend until very smooth, adding a little more mayo for piping consistency.

Transfer to a piping bag with a star tip and pipe the mixture back into the whites in a shell pattern with a twist.

Finish with a little paprika in a line across the top.