This is for Jonny X, who wants the recipe. This is from the Better Homes and Gardens Cookbook, and is set up for a dozen eggs (whole eggs, makes 24 halves.) Adjust accordingly for different amounts.
Hard boil the eggs, about 20 minutes of rolling boil. Cool down quickly with cold water and ice. Peel and slice the eggs in half lengthwise, collecting the yolks into a bowl. Add 1/2 cup of mayonnaise, 2 teaspoons of mustard, 2 teaspoons of red wine vinegar. Mix with a fork or an electric mixer if you want to get all mid-20th century about it. I usually add more mustard and vinegar from there as I mix, getting it to the proper tanginess. My guess is that by the time I’m done, I’ve probably doubled the original amount of both. Once you have it the way you want it, fill the egg whites with the mix and sprinkle the whole magilla with paprika, a pinch or two per egg. Gather together a few friends and eat them like crazy monkeys. Yum.