6 hard-cooked eggs
3 tbsp. Green Goddess salad dressing
1 tsp. Dijon-style mustard
1 (2 oz.) can chopped mushrooms, drained and finely chopped, or 1/4 c. finely chopped fresh mushrooms

Halve eggs lengthwise; remove yolks. Mash yolks; add dressing and mustard. Stir in mushrooms. Add salt and pepper to taste. Spoon mixture into whites. Cover; chill. Makes 12.