Tomato-Pimenton Deviled Eggs

In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.

Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir tomato paste and pimenton into yolk mixture.

Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with pimenton. Serve immediately, or chill up to 2 hours.