(by Patricia Fieldsteel)
3 T. mayonnaise
1/2 t. mustard powder
salt and pepper to taste
Place eggs fully submerged in a pot of cold water, covering the pot.
Bring to a boil, remove lid and boil for 6 minutes for a moist, soft but not runny yolk.
Drain and immediately run eggs in pot under cold water.
Leave eggs in water until they are cooled and easy to hold in your hands. Peel.
Slice eggs in half and remove yolks.
Mix yolks with mayonnaise, mustard powder, salt and pepper.
Mound the yolk mixture in the whites and dust with paprika.
To update the recipe a bit, omit mustard powder and add 1/2 t. curry powder, 1/4 t. white horseradish, and finely chopped fresh dill or chives according to taste. Decorate with a small sprig of dill or a few chopped chives.