Stuffed Eggs

(Serves Six)

6 hard-cooked eggs 1/2 tsp. salt 1/8 tsp. pepper 1/8 tsp. paprika 1/2 tsp. mustard 2 Tb. vinegar

Cut the eggs in half, either lengthwise or crosswise. Remove the yolks, mash them, add to them the salt, pepper, paprika, mustard, and vinegar, and mix thoroughly. Fill the egg whites with the yolk mixture. The eggs will be much more appetizing in appearance if the yolk is not packed smoothly back into the white but allowed to stand up roughly. The plate on which the eggs are served should be nicely garnished with lettuce, parsley, or celery leaves.