CREAMY DEVILED EGGS by NancyC
Makes 12 deviled eggs

6 large hard-cooked eggs
1/4 cup mayonnaise (or just slightly less, if you want them less creamy)
1 to 2 teaspoons of your favorite mustard (I usually use just 1 teaspoon of spicy brown mustard or regular yellow mustard; you can also use Dijon-style mustard, honey mustard, or other flavors)
1/2 teaspoon dry mustard
Salt and pepper to taste, if desired
Optional: Paprika or fresh chopped herbs for garnish

Cut the hard-cooked eggs in half lengthwise; gently remove the yolks. Set egg whites aside.

Place the yolks, mayonnaise, mustard, and dry mustard in a small bowl and blend together well. Season mixture with salt and pepper if desired.

Fill egg yolk mixture into the egg white halves with a spoon, and sprinkle with paprika or your favorite fresh chopped herbs. Or here’s another way to fill them: place the egg yolk mixture in a self-sealing plastic food storage bag and make a small snip in a bottom corner of the bag; squeeze the egg yolk mixture through the corner hole into the egg white halves (this kind of works like a decorating tube). Makes 12 halves. You can stuff the eggs up to 12 hours before serving.

Recipe from NancyC | nancy-c.com