Deviled Eggs

Boiled eggs, peeled
Mustard
Mayonnaise
Salt
Pepper
Paprika, optional

· Slice boiled eggs on the horizontal side.
· Remove yolk carefully and place yolks together in a boil.
· Lay whites of eggs on a platter and set aside.
· Crush cooked egg yolks together with a fork.
· Mix in 1 tsp. mustard and 1 tbsp. mayonnaise for every four egg yolks.
· Add dash of salt and pepper.
· Refill whites of eggs with a spoonful for egg yolk mixture, dividing the mixture evenly among the egg whites.
· Top each egg with sprinkles of paprika, if desired.
· Once you mix egg with mayonnaise, keep refrigerated. Take out to serve only when ready to eat. Whatever is not eaten with an hour or so should be returned to the refrigerator or discarded.

submitted by Sheila Witherington
Deviled eggs have been a favorite dish in my family for Sunday dinners and special occasions ever since I was a little girl. People love deviled eggs. You can also spice them up with chopped onion, crushed garlic, or a tad of cayenne pepper. If you are low on ingredients, it is also possible to make them with all mustard or all mayonnaise. Mustard makes them spicier. Mayonnaise makes them creamier.