Rosemary Deviled Eggs

So what is Easter without Deviled Eggs? I have become somewhat of the deviled egg lady in my group. One of my best friends questions during summer activities is: are you making deviled eggs? It think that this is funny because my  Mom was also the Deviled Egg lady in her circle. I learned my technique from her but I have tweaked it a bit over the years to make it my own. I am not sure why people think that these little bites of heaven are hard to make! They are simple and fairly cheap to make as compared to a lot of other dishes.

Rosemary Deviled Eggs

18 eggs
3/4 tsp dry mustard powder
1 tsp salt
1/2 tsp pepper
4 Tbsp mayonnaise
1 tsp red wine vinegar
2-3 tsp rosemary, ground in a coffee grinder or food processor
rosemary sprigs for decoration
Paprika for decoration

Place 18 eggs in large stock pot and bring to a boil. Boil eggs for 10 minutes. Drain and rinse with cold water until room temperature. Drain and refrigerate until cold.
Peel eggs and rinse; making sure to remove all shell. Slice eggs in half from top to bottom. Remove yolk and place in a small bowl. Place whites in a deviled egg dish or other plate.
Crush yolks with a fork until they are a fine powder. Add salt, pepper and dried mustard and mix well. Begin to add mayonnaise. Add about 3 Tbsp and then add vinegar. The mixture should be slightly thinner than a paste. If needed add more mayonnaise to desired thickness.
At this time add ground rosemary. Mix well.  Prepare a ziploc bag as a piping bag. Place yolk mixture into bag and fill egg whites with this mixture; slightly mounding the yolk into the white. After all are filled, place tiny sprigs of fresh rosemary in the tops of yolk mixture for decoration and sprinkle each egg with paprika for color. Enjoy!