Classic Deviled Eggs

There is nothing particularly unique about these - I am surprised nothing similar is posted. I am posting it because I have started making this all the time instead of my other recipe, Betty's Deviled Eggs. I originally got this recipe from 500 Low-Carb Recipes by Dana Carpender. According to the cookbook, each egg half should have a trace of carbohydrates, a trace of fiber, and 3 grams of protein.

• Ready In: 15 mins
• Serves: 12
• Yields: 12 halves

Ingredients

• 6  hard-boiled eggs
• 5  tablespoons mayonnaise
• 2  teaspoons spicy brown mustard or 2  teaspoons Dijon mustard
• 1⁄4 teaspoon salt or 1⁄4 teaspoon  vege-sal
•  paprika

Directions

1. Slice the eggs in half and carefully remove the yolks into a sieve or fine mesh strainer set over a mixing bowl.
2. Using a spatula or spoon, press the yolks through the holes of the sieve. Stir in the mayonnaise, mustard, and salt and mix until creamy.
3. Spoon the mixture back into the hollows in the egg whites. Sprinkle with a little paprika for color.