HARD COOKED EGGS
(ADD CIDER VINEGAR TO THE WATER FOR EASIER PEELING)
MAYONNAISE
MUSTARD (OF CHOICE)
SALT AND PEPPER TO TASTE
HOT SAUCE (TO TASTE)
GENTLY PEEL EGGS.
SLICE IN HALF LENGTH WISE.
REMOVE YOLKS.
MASH YOLKS .
ADD 1-2 TABLESPOONS MAYONNAISE.
MIX GENTLY.
ADD 1 TSP. MUSTARD AND THE SALT AND PEPPER.
TASTE.
ADD FEW DROPS OF HOT SAUCE.
TASTE.
ADJUST INGREDIENTS AS NECESSARY.
PIPE OR PLACE SEASONED YOLKS IN EGG HALVES.
DECORATE AS DESIRED.