Deviled Eggs - cooking recipe

Ingredients

6 boiled eggs
1/2 tsp. mustard
1 heaping Tbsp. mayonnaise
olives with pimentos (optional)
salad cube vinegar (optional)
1 tsp. onion, minced
2 to 4 Tbsp. sweet pickle salad cubes
salt and pepper to taste
paprika (optional)

Preparation

Place day
old,
room
temperature
eggs in pan of cold water, heavily
salted,
over
high heat for about 10 minutes. Turn down to
low,
barely
bubbling.
Heat for additional 10 minutes. Remove
from
heat.
Leave
eggs in hot water.
Take out 1 egg
at a time and crack shell.
Run under cold water to cool shell.
This method usually allows shell and top layer of egg to
come
loose easier and leave eggs whole.
Cut eggs in half.
Set
whites aside.
Place yolks, onion, mustard, salad cubes, mayonnaise
and seasonings into bowl; mix well.
If too dry, use
salad
cube vinegar
to thin.
Place in egg whites. Sprinkle with paprika and sliced olives.