| 6 | hard-cooked eggs, peeled | |
| 3 | tablespoons mayonnaise or salad dressing | |
| 1/2 | teaspoon ground mustard | |
| 1/8 | teaspoon salt | |
| 1/8 | teaspoon pepper | |
| 1. | Cut eggs lengthwise in half. Slip out yolks and mash with fork. | |
| 2. | Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours. | |
4/25/10
Deviled Eggs
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