1 doz. hard-cooked eggs
2 tsp. vinegar
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. prepared mustard
2 tbsp. melted butter
3 tbsp. mayonnaise

Cut eggs in half lengthwise. Remove yolks: put through sieve, or mash with fork.

Add remaining ingredients to yolks; whip until smooth and fluffy. Heap into white halves. Crisscross tops with tines of fork. Refrigerate. Makes 24 halves.

Variations: Add 3 or 4 tablespoons of cream or grated cheese, deviled or chopped ham, mashed cooked chicken livers, or crisp bacon bits. Or put bits of any of these in hollow of egg white halves before adding yolk mixture.