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Deviled Eggs

6 large eggs hard boiled
1/16 tsp ground white pepper
1 tsp Texas Traditions Black Peppercorn Mustard
1/4 cup mayonnaise
1 tsp apple cider vinegar
Paprika or dill weed.

Peel eggs; slice in half lengthwise. Remove yolks; mash with fork. Combine yolk with pepper, mustard, mayonnaise and vinegar. Fill cavities using pastry tube; sprinkle with paprika or dill weed or decorate with strip of pimento.

Yield: 12 deviled egg halves.

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