Picnic Eggs

4 hard-cooked eggs
1/4 teaspoon salt
1/2 teaspoon dry mustard
dash of cayenne pepper
1 teaspoon vinegar
1 tablespoon melted butter

Cut eggs into halves. Remove yolks and mash. Season yolks with salt, mustard, cayenne, vinegar and butter.

Refill whites with mixture and press halves together and wrap each egg in a square of waxed paper; twist ends to keep the halves in place.

Vintiquewise(TM) Gingham Lined Picnic Basket with Folding Handles

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