18 to 24 hard-boiled eggs, shelled and cooked
mayonnaise
yellow mustard
salt

Slice eggs in half lengthwise. Remove yolk and put in deep bowl; place whites on plate or tray. With electric mixer, break up yolks, adding 1 tablespoon mayonnaise at a time until smooth and creamy. Add yellow mustard and salt to taste. Fill egg white bowls with mixture and chill.