Deviled Eggs

½ teasp salt
½ teasp white pepper
1 teasp mustard powder
6 tbsp mayonaise
12 lrg eggs, hard boiled

Boil eggs for 20 minutes. Pour off the hot water and re-fill pot with cold water. This will cool the eggs to make them easier to handle and keep them from drying out. Remove the egg shells.

Slice the eggs in half, remove the yolks and mash the yolks with a fork. Add salt, mustard, pepper and mayonnaise to the yolks and stir until smooth. Fill the egg whites with the yolk mixture, cover and refrigerate. Serve within 24 hours.