Betty's Deviled Eggs

I can't believe no one has posted this original, oh-so-simple recipe. Although I have tried many deviled egg recipes that I loved, and have awarded 5 stars to at least one here, my husband always demands at least one batch of "the old way." This is from Betty Crocker's New Cookbook. Although I nearly always use mayonnaise, Miracle Whip and half-and-half are acceptable substitutes in a pinch.

• Ready In: 15 mins
• Serves: 12

Ingredients

• 6  hard-boiled eggs, peeled
• 3  tablespoons mayonnaise
• 1⁄2 teaspoon ground mustard (dry)
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Cut eggs lengthwise in half, gently remove yolks, and place whites on a serving platter.
2. Mash yolks well with a fork.
3. Stir in mayonnaise, mustard, salt, and pepper.
4. Fill whites with egg yolk mixture.
5. Can be refrigerated up to 24 hours.