Italian Deviled Eggs

1. Place the eggs in a medium saucepan. (They should sit in a single layer.) Add enough cold water to cover them by 1 inch. Bring to a boil over high heat, remove the pan from the heat, cover with a tight fitting lid, and let the eggs sit in the hot water for 8 minutes.
2. Using a slotted spoon, transfer the eggs to a large bowl and fill the bowl with enough cold water to cover the eggs by a few inches. Gently crack the shells against the side of the bowl. Let the eggs sit in the water until cool, about 30 minutes.
3. Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, white vinegar, salt and pepper, garlic salt. Basil, seasoned salt, olive oil and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

The amounts vary depending on desired taste. The vinegar and the Italian spices give it the zing.