Deviled Eggs

This is my parents' recipe for deviled eggs that I am bringing to Easter lunch tomorrow.

Deviled Eggs

8 eggs
2 T mayo
2 tsp vinegar
1/4 tsp mustard
1/2 tsp onion salt
dash pepper
1-2 T sugar
dash paprika

Place the eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover by about 1". Cover and bring the water to a boil over high heat as fast as possible. Then remove from heat. Let the eggs stand in the pan, still covered, for 15 minutes for large eggs, 18 minutes for jumbo, and 12 minutes for medium. Drain the eggs and run cold water over them until completely cooled. To peel eggs, rub on the counter to crack shell, peel under cold water starting from the large end.  Cut each egg in half lengthwise. Remove yolks and mash with a fork. Add mayo, vinegar, mustard, onion salt, pepper, and sugar.  Mix together until smooth. Refill eggs whites with yolk mixture and sprinkle with paprika.