Devilled Eggs for Summer

Back from hiatus--had a new job and it was a tough adjustment.

Every time I have ever made devilled eggs, it has been a crapshoot--too much mayo or not enough. Well, I happened upon the right proportions, so here you go:

Devilled Eggs

9 hard-boiled eggs
1/4 cup soy-free mayonnaise
2 Tbsp grainy mustard
1/2 tsp Old Bay Seafood Seasoning (or celery salt)

1. Shell the eggs and cut in half. Put the yolks through a sieve or potato rices. Stir in the mayonnaise, mustard, and Old Bay.

2. Spoon the yolk mixture back into the egg halves. Garnish with paprika, chopped chives, small parsley sprigs, or the like.

SOY FREE CONSIDERATIONS:
Soy-free mayonnaise--canola, safflower or olive oil (without lecithin!)