Deviled Eggs

Yet another Southern girl staple and also a great snack if you make them low-fat! In fact, I was inspired to make these just now because I need a little something to eat and our pantry is a little bare since we have been out of town for so long. Enjoy!

Deviled Eggs

6 eggs (hardboiled)
3 T mayonnaise (I will be using the reduced-fat olive oil version)
1/2 t mustard
1/8 t salt
1/8 t pepper

Peel the eggs and cut lengthwise in half. Empty yolks into small bowl and mash with fork. Stir in mayo, mustard, salt and pepper. Fill whites with the yolk mixture. Cover and refrigerate up to 24 hrs. I like to garnish mine with paprika.