Stump’s Deviled Eggs 6 hard boiled eggs, peeled and cut lengthwise 1/4 cup mayonnaise 1 teaspoon yellow mustard 3/4 teaspoon white wine vinegar pinch of salt (optional) fresh ground pepper (optional) 4 Stump's Hot Olives chopped Paprika for garnish Pop out (remove) the egg yolks to a small bowl and mash with a fork.  Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly.  Fill the empty egg white shells with the mixture and sprinkle lightly with paprika Cover lightly with plastic wrap and refrigerate for up to one day before serving.