Directions:

Place eggs in a single layer in large (4-quart) stainless steel saucepan; add cold water to cover by about 1 inch. Quickly bring water just to boiling. Remove pan from heat; cover. Let eggs stand, covered, 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled.  Peel.

Cut eggs in half lengthwise.  (Use a Pampered Chef Crinkle Cutter for a decorative edge.) Carefully remove yolks to Classic Batter bowl, using Pampered Chef Avocado Peeler. Finely chop yolks with Pampered Chef Pastry. Whisk in vegenaise, mustard and vinegar until well blended, using Stainless Steel Whisk. Season to taste with salt and black pepper.

Place yolk mixture in Easy Accent® Decorator fitted with open star tip. Pipe mixture into egg whites. Refrigerate at least 30 minutes to allow flavors to blend.

Optional Variations:
Curried Deviled Eggs: Stir in 3/4 teaspoon ground curry powder to egg yolk mixture.
Southwest Deviled Eggs: Stir in 3/4 teaspoon ground cumin to egg yolk mixture.