6 lg. eggs
1/16 tsp. ground white pepper
1 1/2 tsp. prepared Dijon mustard
1/4 c. creamy salad dressing
1 tsp. dill pickle juice, (optional), reduce salad dressing amount if used
Paprika or dill weed
Sweet pickle relish, (optional)
Green pepper or radish, finely minced, (optional)
Sweet onion or chopped green onion tops, (optional)

Before cooking eggs, use a tack to pierce a hole in the broad end of the egg--this centers the yolk. Cook eggs by placing, single layer, in heavy sauce-pan. Add cold water to cover eggs by at least 1 inch. Bring to boil; cover, shut off heat and let stand on burner for 20 minutes. Pour off hot water; replace with cold. Change water several times until eggs are cold. Push eggs against each other in water to crack shells (loosens the membrane and allows easy peeling). Peel eggs under running water; drain and slice in half, lengthwise, beginning at narrow end. Remove yolks; mash yolks with fork. Combine yolk with pepper, mustard, dressing and pickle juice, if desired. Fill cavities, sprinkle with paprika or dill weed or decorate with strip of pimento. Yield: 12 deviled egg halves.