From the well-worn Betty Crocker's Cookbook, 26th printing, 1976 6 servings 6 hard-cooked eggs 1/2 tsp. salt 1/2 tsp. dry mustard powder 1/4 tsp. pepper 3 Tbsp mayonnaise Cut peeled eggs lengthwise in half. Slip out yolks; mash with fork. Mix in seasonings and mayonnaise. Fill whites with egg yolk mixture, heaping it up lightly. Sprinkle with paprika. Refrigerate until ready to serve.