Grandma's Tangy Deviled Eggs

Place eggs in a saucepan, allowing them to fit snugly within the container with enough water covering them by approximately one-quarter of their height. Cover the saucepan and heat it over high intensity until the water reaches its boiling point. Remove the saucepan from the heat source and permit the eggs to remain submerged in the hot water for 15 minutes. Carefully pour out the scalding water, followed by a gentle flow of cold water to cool the eggs. Once cooled, carefully peel the eggs apart from their shells.

Dry the peeled eggs thoroughly with paper towels to remove excess moisture, and then slice them in half lengthwise. Separate the yolks from the egg whites and place the yolks in a bowl for further processing. Utilize a fork to mash the yolks, and then gradually incorporate sugar, salt, onion powder, garlic powder, white pepper, mustard, mayonnaise, salad dressing, and vinegar into the yolk mixture, stirring to combine each ingredient before proceeding with the addition of the next.

Mound a generous amount of yolk mixture into the hollowed-out cavity of each egg half, followed by a light sprinkle of paprika.