Boil the eggs for 20 minutes. Drain eggs and run cold water over them. When cool enough to handle, remove shells. With a sharp knife, slice eggs length-wise, placing the white pieces on a plate and the yolks in a shallow bowl. Mash the yolks with a fork, then add about 1 tablespoon vinegar for each 6 eggs, salt & pepper, and enough Miracle Whip to make the yoks fluffy and smooth. Fill the white pieces generously. Lightly sprinkle with paprika. Chill before serving. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl