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Deviled Eggs

6 eggs
1/4 cup Hellman's/Best Foods Mayonnaise
1/2 tsp 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 shell.

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.

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.

I have specified brands in this recipe because, while you can
certainly use any mayonnaise and mustard you like, only this
combination gives the flavor I want.

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