Deviled Eggs - cooking recipe

Ingredients

7 large hard-cooked eggs
1/4 c. mayo or salad dressing
1 to 2 tsp. Dijon mustard or other favorite mustard
1/2 tsp. dry mustard
flat-leaf parsley or paprika (for garnish)

Preparation

Cut 6 eggs in half lengthwise; gently remove yolks. Coarsely chop remaining egg. Place yolks, chopped egg, mayonnaise and mustards in a self-sealing plastic bag. Seal bag. Gently squeeze the bag to combine the ingredients. Season with salt and pepper. Snip one corner of bag and squeeze bag, pushing egg yolk mixture through hole into egg white halves. Top with parsley or paprika.