Deviled Eggs With Pimientos

serves 24
12 eggs that have been boiled until done. Remove shells and throw them away.
1/4 cup chopped up pimientos (in the olive section of your grocery store.)
1/4 cup mayonnaise
1 Tablespoon Dijon Mustard
1/2 cup cayenne pepper
1/4 teaspoon salt
paprika (optional)

Slice the eggs in half the long way. Carefully scoop out the yolks. Put them into a small bowl; use your fork to mash the yolks. Add all of the other ingredients. Stir very well.

Put the egg whites on a deviled egg tray or on a cookie sheet. Fill with the egg yolk mixture. Sprinkle with paprika if desired.

Cover and place in refrigerator until cold.

VLE-B