1 dozen eggs
Kraft mayonnaise
French's prepared mustard
salt and pepper

Boil eggs, drain and immerse in ice water. When cool enough to handle, roll egg to break shells. Halve eggs lengthwise. Pop yolks into bowl. I use a chopper to mash yolks. Mix mayo and mustard, salt and pepper to taste - enough to just moisten, but keeping the filling from being runny. Fill whites.