INGREDIENTS:
7 large eggs, cooked
  (see recipe below)
3/4 teaspoon grainy mustard
3 tablespoons mayonnaise
1 teaspoons cider vinegar
Salt and ground black pepper
Pickle relish, to taste (optional)

Peel eggs and slice each in half
lengthwise. Remove yolks to small
bowl. Arrange whites on serving
platter. Mash yolks with fork until
no large lumps remain. Add mustard,
mayonnaise, vinegar, and salt and
pepper to taste; mix well.

Fill egg whites with yolk mixture,
using a pastry bag with a large open-
star tip or fill a plastic sealable bag
with yolk mixture and snip small piece
from one corner of the bag. If you don't
have either of these, just use a spoon
for goodness sakes!

Serve immediately or refrigerate.

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Hard-Cooked Eggs

DIRECTIONS:
Place eggs in a medium saucepan; cover 
with water.  Eggs should be in a single
layer. Bring to boil over high heat.
Remove pan from heat, cover, and let sit
for 15 minutes.  No peeking!

When eggs are done fill a medium bowl with
1 quart water and a tray of ice cubes 
(or equivalent). Transfer eggs to ice water
bath with slotted spoon; let sit 5 minutes.
Peel and use as desired.

*Can run eggs under cold water in sink
 instead of the ice water bath method