Stuffed Eggs

• 6 hard-cooked eggs
• 1/4 cups mayonnaise
• 1/4 tsp salt
• 1/8 tsp pepper

1. Shell eggs and with small, sharp knife, slice them in half lengthwise.
2. Gently remove yolks & place them in a small bowl. With fork, finely mash yolks.
3. Add mayo, salt & pepper. Mix until smoothly blended.
4. With spoon, pile yolk mixture into egg white centers. Cover eggs and refrigerate until you are ready to serve.

STUFFED-EGG VARIATIONS:

Stir one of these into above egg-yolk mixture:

• BACON : Add 2 1/2 Tbsps crumbled, crisp-fried bacon.
• SHRIMP SALAD: Add 2 Tbsps chopped cooked shrimp & 2 Tbsp minced celery.
• MEXICAN STYLE: Increase salt to 1/2 tsp; add 1/3 cup drained, chopped tomatoes & 1 tsp chili powder.
• CUCUMBER_DILL: Add 1/4 cup minced cucumber, 1 tsp dillweed & 1 tsp cider vinegar.
• HAM-OLIVE: use only 2 Tbsps mayo in egg-yolk mixture and omit salt; add one 2 1/4 can deviled ham & 3 Tbsps chopped ripe olives.
• TUNA: Add 3 Tbsps flaked tuna & 2 tsp lemon juice.
• PIZZA: Use only 2 Tbsps mayo; add 1 tsp oregano leaves, 1/8 tsp garlic pwdr & 2 Tbps ketchup.
• ANCHOVY: Add 1/2 2-ounce can anchovies, minced.
• RADISH: Add 3 Tbsps minced radishes.
• CAPERS: Add 2 tsp minced capers.
• OLIVE: Add 6 pimento-stuffed olives, minced and 2 Tbsps prepared mustard.