Deviled Eggs

6 hard boiled eggs, cooled and peeled
¼ cup mayonnaise
½ tsp mustard
1 tsp Frank’s hot sauce
salt & pepper
paprika

Slice eggs in half lengthwise, and place yolks in a mixing bowl. Using a fork, mash yolks with mayonnaise, mustard and hot sauce to form a smooth paste. Add salt and pepper to taste. Using a spoon (faster) or a pastry bag fitted with a star tip (prettier), fill egg white halves with yolk mixture. Arrange on a tray, and dust with paprika.

Variations:
Mushroom Deviled Eggs: Add several finely minced, fresh (not canned) mushrooms to the yolk mixture.
Bacon & Cheddar Deviled Eggs: Add 2 slices cooked, drained, crumbled bacon and 2 Tbsp shredded cheddar cheese to the yolk mixture.
Spinach Deviled Eggs: Add ¼ c frozen chopped spinach, thawed and squeezed dry, to the yolk mixture.
Wasabi Deviled Eggs: Add 1 tsp wasabi to the yolk mixture.