Cut peeled eggs lengthwise into halves. Slip out yolks; mash with
fork. mix in mayonnaise, mustard, salt and pepper. Fill whites with
egg yolk mixture, heaping it lightly. Arrange eggs on large serving
plate. Cover and refrigerate up to 24 hours. 6 servings;140 calories
per serving.

Catsup Deviled Eggs: Substitute 1/4 cup plus 1 tb catsup for the
mayonnaise; decrease salt to 1/8 ts.

Deviled Eggs with Olives: Omit mustard; decrease salt to 1/8 ts. Mix
1/4 cup finely chopped ripe olives and 1/8 ts curry powder into egg
yolk mixture.

Party Deviled Eggs: Garnish each deviled egg half with cooked shrimp,
rolled anchovy fillet or sliced pimiento-stuffed olive.

Zesty Deviled Eggs: Decrease salt to 1/8 ts. Mix 1/2 cup finely
shredded process American cheese (2 oz) and 2 tb snipped parsley or 1
ts prepared horseradish into egg yolk mixture.