This versatile dish is welcome as an appetizer, snack, main dish and even for breakfast.
- 6 hard-cooked eggs peeled
- 3 tbsp mayonnaise
- ½ tsp ground mustard dry
- ⅛ tsp salt
- ¼ tsp pepper
- Cut eggs lengthwise in half. Slip out yolks and mash with fork.
- Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly.
- Cover and refrigerate up to 24 hours.