2 tbsp. mustard (spicy, brown)
1 tbsp. sugar
1 tbsp. cream
1 tbsp. vinegar
1/2 tsp. salt
8 hard-boiled eggs
Paprika
Parsley (fine)

Combine mustard, sugar, cream, vinegar, and salt in bowl. Beat until fluffy. Cut eggs in half lengthwise. Remove yolks and mash with fork. Combine with mustard mixture to make smooth paste. Refill egg whites. Garnish with paprika and parsley.