1 dozen eggs, hard boiled Hellman's Mayonnaise Gulden's brown mustard A splash of vinegar
After eggs have cooled, slice in half - lengthwise. Remove the yolks and place in a bowl. Smash yolks until they are crumbled. Add mayo, mustard, and vinegar. Don't make it too runny - it should have the consistency of baby food. Fill the egg whites and refrigerate until you're ready to eat.
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