Mustard Deviled Eggs

These Mustard Deviled Eggs have a bit more kick than the standard recipe and the filling is also a richer golden color because of the extra mustard. I love the slight tang and the addition of garlic powder was very nice too. If you taste the filling before adding it to the whites you may think it seems a little strong, but the whites help balance everything out very nicely.

 So if you're looking to change things up a bit, 

don't hesitate to give this zippy variation a try folks:@)

 Oh and, while they say the paprika is optional, 

I encourage you to use it liberally, it adds great flavor to the eggs:@)

 Mustard Deviled Eggs-from McCormick
12 hard boiled eggs, peeled, cut in half lengthwise
1/3 C mayonnaise
2 Tblsp yellow mustard
1 Tsp sugar
1/2 tsp garlic powder
1/4 tsp salt-more or less to taste
paprika for garnish-optional
~Mash yolks, mix in everything else, spoon mixture back into egg whites, sprinkle with paprika if desired.

Eat well and have a happy day:@)

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