Deviled Eggs (from Joy of Cooking, "Pop's Deviled Eggs")
Prepare and peel:
4 hard-boiled eggs
My note: Peel the eggs carefully, once hard boiled, so as not to break the whites. For a clean cut, wet the knife before cutting, and slice them long ways. Set the yolks aside.
Mix the following in with the yolks:
2 tablespoons mayonnaise
1 teaspoon chili sauce
1⁄8 teaspoon black pepper
1⁄8 teaspoon celery salt (I used regular salt)
1⁄8 teaspoon dry mustard
My note: Spoon the creamy mixture into a ziplock and cut off the corner (start small, you can always cut off more) to create a 'pipping' bag. Fill the eggs with flare.