Deviled Eggs
A recipe from the Sneaky Kitchen
6 hard-cooked eggs
1/2 tsp /2.5 ml Dry Mustard
1/4 to 1/2 tsp /1.2 to 2.5 ml salt
1/4 tsp /1.2 ml Black Pepper
3 tbsp /45 ml mayonnaise or salad dressing

Cut peeled eggs in half lengthwise. Slip out yolks and mash with a fork. Mix in dry mustard, salt, pepper and mayonnaise; mix well. Fill whites with egg yolk mixture, heaping slightly. Arrange on serving platter and sprinkle with paprika. Cover and refrigerate no longer than 24 hours.  Makes 6 servings.

Tip:  for a neater, more decorative deviled egg, place yolk mixture in a zip lock sandwich bag.  Clip off a corner, and squeeze yolk mixture into egg white shells.