1/2 cup of mayonnaise
2 table spoon of Dijon Mustard
Lemon juice to taste
Salt and pepper to taste
1. Boil the eggs
2. Cut the eggs into half; remove the yolks
3. Mash up the yolks and add mustard, mayonnaise, lemon juice salt and pepper.
4. Fill the mixture back to the egg white
5. Sprinkle with paprika and serve
There are a number of ways to fill the mizture back to the egg white. I used the 'Ziploc bag" method - Filled the mixture to a ziploc bag. Cut a small corner from the bag to create a pastry tip.