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.