Deviled Eggs

One dozen hard cooked eggs cut lengthwise.
Remove yolks and mash to fine consistency.

1/2 t. salt – or to taste
1 T. mustard
1/4 C. mayo
2 T. sugar

The above can be adjusted to taste. For sweeter eggs simply add a bit more sugar.

If needed, add additional mayo to make yolks the proper consistency. Use a decorating bag and tip or spoon to refill the egg whites.