- Large Eggs - 1 dozen, hard-cooked and peeled
- Mayonnaise or Veganaise - 6 tablespoons
- Mustard - 1 tablespoon
- Salt (opt) - 1/8 teaspoon
- Garnish: chopped fresh sage -
Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks; stir in mayonnaise and next 4 ingredients. Spoon or pipe egg yolk mixture into egg halves. Cover and chill at least 1 hour or until ready to serve. Garnish with chopped sage, if desired. Serve with tossed green salad.