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Deviled Eggs
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.