6 hard-cooked eggs
1/2 tsp. salt (optional)
1/2 tsp. dry mustard
1/4 tsp. pepper
3 tbsp. mayonnaise, salad dressing, vinegar or half & half

Cut peeled eggs lengthwise into halves. Slip out yolks; mash with a fork. Mix in salt, pepper, mustard and mayonnaise. Fill whites with egg yolk mixture heaping it lightly. Cover and refrigerate no longer than 24 hours. Before serving, sprinkle tops with paprika.