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Devilish Eggs

6 eggs, hard-cooked and shelled
1 teaspoon yellow mustard
Salt and pepper (a shake of each)
1/4 cup mayonnaise
Paprika, optional

With a butter knife, cut the eggs in half (lengthways) and pop the yolk out into a bowl with a teaspoon. Put the whites on a plate.

Mash the egg yolks with a fork. Blend in salt, pepper, mayo and mustard until smooth and creamy. Fill the empty egg whites with the yolk mixture. Sprinkle with paprika.

Chill the Devilish Eggs in the refrigerator until you're ready to eat them.

"Magic Spoon Cookbook" by Suzanne Gooding

Thursday, May 17, 2001

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