Easy hors d’oeuvres. No recipe sheet for this (I shall not insult your intelligence).
1. Hard boil couple of eggs. Let cool before removing the shell.
2. Using a very sharp knife, slice each egg in half, lengthwise.
3. Gently remove egg yolk into a bowl; arrange egg white on a plate.
4. Mash egg yolk with mustard, mayonaisse, tobasco, salt and pepper.
5. Spoon egg yolk into the egg white halves.
6. Sprinkle with paprika.