Deviled Eggs with Caviar

8 large eggs
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon sugar
2 teaspoons cider vinegar
½ teaspoon salt
¼ teaspoon cayenne pepper
Caviar

In a saucepan place the eggs covered with cold water and 1 teaspoon salt. Bring water to a boil uncovered, turn off the heat and cover with the lid. Let rest for 15 minutes. Drain eggs and cover them with ice water until completely chilled.

Peel eggs and cut them in half lengthwise. Gently remove yolks and place into a mixing bowl. Smash the yolks until smooth and add remaining ingredients. Pipe filling back into eggs and garnish with caviar.