Deviled Eggs

6 Hard Boiled Eggs

2 Tbs. Butter - softened

3 Tbs. Mayo

1 Tbs. Mustard

Salt & Pepper

*optional 1/4 c. grated cheese

Cut eggs in half lengthwise, remove yokes from eggs and mash.  Add all remaining ingredients to mashed yokes & spoon or pipe back into egg halves.  Sprinkle with paprika.

From: Mom

Mustard Sauce (for ham)

1/2 c. mustard (prepared)

1 Tbs. dried mustard

1 c. sugar

4 Tbs. flour (rounded)

1 Tbs. corn starch

1/2 c. apple cider vinegar

1/2 c. boiling water

1 tsp. horseradish

1 c. whipping cream

1 cube butter

Mix dry ingredients together, add to boiling water in pan with vinegar. 

Boil until thick, stirring constantly.

Add prepared mustard and horseradish.  Add butter and simmer until butter melts.

Refrigerate overnight.

Whip cream and fold into mustard sauce 1 to 2 hours before serving.  Store in refrigerator.

FROM: Mom