For the deviled egg filling: Set aside egg white halves after scooping out cooked yolks. Mash yolks in a small bowl. Add mayonnaise, mustard, vinegar, salt and pepper; mix well. (I added some horseradish, pickle relish, and red pepper flakes to make it spicy.) Pipe or spoon filling into egg halves.

For the batter: Combine all the ingredients in a medium-size bowl. Dip the deviled eggs one at a time into the batter and shake off the excess. Fry in hot oil in a deep pot for about 3-4 minutes or until the batter is fried and lightly browned, turning as needed. Remove with a slotted spoon and drain on a paper towel. Serve with a dip such as Ranch dressing.