Place 6 eggs in empty pot.  Put ¼ cup of vinegar in and fill pot ¾ of way up to top.  Place on stove on medium high to high heat.  Once water comes to boil move eggs around with a fork from time to time.  set timer for 10 minutes.  Once timer goes off, remove pot from stove, empty hot water and immediately fill pot up with cold water to stop the eggs from cooking further.

Once eggs have cooled down for about 2 minutes, run a small amount of water from sink.  Crack egg against sink all the way around the egg.  Place egg under running water and gently peel off the shell using your thumbs and the water pressure. 

Once all eggs are peeled..set aside for 15 minutes to let them cool. 

Once peeled eggs are cool, gently cut them in half exposing the cooked yoke of the egg.  Gently pry the egg yoke out and put in small mixing bowl.

Gently wash off egg halves. 

Take fork and crush egg yoke down to fine granules.

Mix in the following:

1 cap full of Vinegar

1 teaspoon Yellow Mustard

1 – 2 tablespoons Sweet Pickle Relish

½ teaspoon Pepper

½ teaspoon Salt

1 tablespoon (approx) Mayonnaise. (Miracle Whip is also an option)

½ teaspoon Wasabi Powder (Optional)

½ teaspoon Horseradish (Optional)

Place mixture in small baggie.  Press mixture down to bottom of baggie.  Cut off small corner of bag.  Pipe mixture into each egg half.

Paprika – sprinkle on each egg (Optional)

Pickled Ginger – 1 slice on top of each egg (Optional)

ADJUST PROPORTIONS OF VINEGAR, MUSTARD AND MAYONAISE TO TASTE.  ADD A LITTLE OF EACH UNTIL DESIRED CONSISTENCY AND TASTE.  A THICKER EGG MIXTURE IS BETTER.