All You JUNE 2006
Peel eggs; halve lengthwise. Transfer yolks to a bowl. Mash with mayonnaise, vinegar and mustard. Season to taste with salt and pepper.
Fill each egg white half with 1 heaping tsp. filling. (Filling can be made up to 2 days ahead; fill eggs up to 2 hours ahead. Cover and refrigerate.) Arrange on a platter.
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