Creamy Deviled Eggs

24 hard-cooked eggs, peeled

4 oz. softened cream cheese

½ c. mayonnaise

2 T. prepared mustard

1 t. cider vinegar

¼ t. salt

¼ t. onion powder

Directions:

Cut eggs in half lengthwise.

Remove yolks.

Set aside egg whites.

In a bowl, mash yolks.

Add remaining ingredient mixing well.

Stuff or pipe into egg whites.

Refrigerate until ready to serve.

Yield: 4 dozen