Classic Deviled Eggs [Betty Crocker]

6 hard-cooked eggs, peeled
3 tablespoons paleo mayonnaise
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Cut eggs lengthwise in half. Slip out yolks and mash with fork.

Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Expert Tips:
Garnish deviled eggs with red caviar and Italian parsley, or top with thin slices of red pearl onions.

Cut a very thin slice off the bottom of each egg white before filling to help the eggs stay in place on the serving plate.

From: Betty Crocker