Deviled Eggs

Prep: 15 minutes         Yields 12 servings

6 Hard-boiled or Hard-cooked Eggs
3 tablespoons Mayonnaise, salad dressing or half-and-half
1/2 teaspoon ground mustard
1/8 teaspoons salt
1/8 teaspoons pepper

1. Peel eggs. Cut in half lengthwise. Slip out yolk into small bowl, mash with fork.
2. Stir mayo, mustard, salt, and pepper into yolks. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Helpful Hints: Very fresh eggs are difficult to peel, so purchase eggs a week earlier so they'll peel easily. Another trick is to peel eggs under cold running water. To prevent eggs from tipping on the serving plate cut a thin slice from the bottom of each egg white half before filling.