Deviled Eggs-Mary Marshall

Boil a dozen fresh eggs.

Start with cold water.

Bring to rolling boil.

Turn off heat and let set for 20 minutes.

Put a little salt and a little vinegar in water at start.

Put in cold water just long enough to be able to handle them and then peel.

Cut in half.

Remove yellow to mixing bowl.

Add 2 Tbls. Hellman’s Mayonnaise, salt and pepper.

Mash up good.

Add 2 tsp.  French’s yellow mustard and 1 tsp. Apple cider vinegar.

Taste and may add extra vinegar.

Stuff whites and slice black olives in 3 pieces each and use as garnish.