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24 egg halves
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Halve the eggs vertically. Put all the yolks in a small mixing bowl and place the egg whites on a plate. Mash the yolks together with a fork. Add remaining ingredients and mix well. Place yolk mixture into a sealable plastic baggie and cut off the tip of one of the corners. Squeeze contents of baggie into egg white cavity to evenly distribute the filling into the egg whites. If you don’t have a baggie, you may use a spoon. Garnish with paprika. Chill in the refrigerator for at least an hour before serving.
As an alternative to using vinegar, here are some other mayo substitute ideas: 1/2 avocado, 3-4 Tbsp. olive oil, 1/2 c. Greek yogurt, 1/2 c. hummus, or 1/2 c. tzatziki
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