In a pot place the Egg (6), and cover with water. Add Distilled White Vinegar (2 tablespoon) and Salt (1 teaspoon). Bring to a boil, then cover the pot and let it boil for 1 minute. Afterward, turn off the heat and let the eggs sit in the hot water for 13 minutes.
Remove the eggs and rinse them in cold water. Peel and cut the eggs in half lengthwise. Then proceed to remove the yolks and place in a separate bowl.
In the bowl with the yolks, add Sweet and Hot Salad Peppers (2 tablespoon), 1 tablespoon of the pepper juice, Dijon Mustard (1 1/2 tablespoon), Salt (1/4 teaspoon), Shallot (1 tablespoon), Mayonnaise (2 tablespoon), and Ground Black Pepper (1/4 teaspoon) and mix.
Spoon the fillings into each egg white halves and lightly dust with Paprika (to taste) for garnish.