Deviled Eggs, Classic

By Lilylace

From a magazine

Ingredients

• ~~ Filling:
• 12 EGGS
• Scooped out EGG YOLK
• 1/2 C. MAYONNAISE or Salad Dressing
• 1 tsp. Dry Ground MUSTARD
• 1 tsp. White VINEGAR
• 1/4 tsp. SALT (optional)
• 1/2 tsp. Ground BLACK Pepper

Preparation

Step 1

Hard boil the eggs. Peel and lay in a single layer on a paper towel in a covered plastic container....Refrigerate over night to firm up and dry out.
Cut EGGS in half lengthwise, pop out the yolks and mash yolk with a fork.
ADD the next five ingredients to the mashed egg yolks and mix thoroughly.
Fill the empty egg white shells with the mixture.

Garnish with PAPRIKA.

After assembling cover lightly with plastic wrap and refrigerate for up to 2 hours before serving.