How to Make It
Peel eggs; halve lengthwise. Transfer yolks to a bowl. Mash with mayonnaise, vinegar and mustard. Season to taste with salt and pepper.
Fill each egg white half with 1 heaping tsp. filling. (Filling can be made up to 2 days ahead; fill eggs up to 2 hours ahead. Cover and refrigerate.) Arrange on a platter.