6 eggs
3 Tablespoons soy-free mayonnaise
1/2 teaspoon dry mustard
1/8 teaspoon salt
paprika (optional)
curry powder (optional)
fresh herbs (optional)



Place eggs in a pot and bring to a boil. Turn down the heat and simmer for 10 minutes. Drain the water and place ice in the pot to stop the eggs from cooking.
When the eggs are cool enough, gently peel them and slice in half. Scoop the yolks out and place them in a small bowl. Mash the yolks with the back of a fork.
Add mayonnaise, mustard and salt and mix until thoroughly combined. Arrange the empty egg whites on a plate and spoon the yolk mixture into the whites. Top with paprika, curry powder or fresh herbs if you like.