Ingredients
6 hard cooked eggs
1/2 teas salt
1/2 teas dry mustard
1/4 teas pepper
3 Tbsp mayonaise, salad dressing, vinegar or half-and-half
Preparation
Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork. Mix in salt, mustard, pepper and mayonaise. Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate no longer than 24 hours.
