Deviled Eggs

Ingredients:
6 hard-cooked eggs, peeled and cut lengthwise
1/4 cup Light Mayonnaise or Salad Dressing
1/2 teaspoon dry ground mustard
1/2 teaspoon white vinegar
1/8 teaspoon salt
1/4 teaspoon ground black pepper
sugar to taste
Paprika for garnish

Add eggs to a pot of warm water, bring to a boil with cover on. If you forget to add the eggs before the boil they may pop - still usable just a bad sound! You may also want to make one or two more eggs just in case on of the whites splits and to test to make sure the yolk is hard.

Once the water has started to boil remove pot from heat. Leave cover on for 15 minuets. After 15 minuets rinse eggs under cold water so that you do not get a gray/green exterior of the yolk.

Peel each egg and remove the egg yolks to a small bowl and mash with a fork.

Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly.

Fill the empty egg whites with the mixture. Using The Pampered Chef Easy Accent® Decorator makes the presentation of the eggs so much better!

Sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving or use The Pampered Chef Chillzanne® Rectangle Server to serve... works wonders with it's freezable tray!