6 eggs
1/4 cup Hellman’s/Best Foods Mayonnaise
1/2 teaspoon Gulden’s Brown Mustard
paprika for garnish
Hard boil the eggs. Slice them in half lengthwise, and carefully remove the yolk, while saving the white.
Mash the yolks well, or sieve them, until they are a fine powder. Stir in the mayonnaise and mustard until well mixed. Spoon the yolk mixture back into the hollows of the whites, mounding slightly. Sprinkle a slight dusting of paprika over the yolk part only for garnish.
NOTE:
You may have to adjust the amount of mayonnaise depending on how moist your yolks are. You want a consistency like cake frosting – fairly stiff, but spreadable.