Deviled Eggs

12 eggs, hard boiled, shelled and cut in half long
1 cup mayonnaise
salt and pepper
garlic salt--dash
1 heaping T. mustard
yolks of eggs

Beat well. Squeeze filling into egg whites. Sprinkle with paprika and parsley sprig. Sometimes I use a tube (you could just use a plastic bag and cut off corner) with a fancy tip to make them look fancier. Usually I just spoon the filling in though.

Tip: Older eggs are easier to peel than fresher ones.