Classic recipe, easy, few ingredients – add more dry mustard/salt/pepper if desired

6 hard-cooked eggs, peeled, cut in half lengthwise

1/2 c. salad dressing

1/2 tsp. dry mustard (or cream-style mustard if you don't have the dry)

1/8 tsp. white vinegar (or dark, if you don't have white)

Salt/pepper to taste

Paprika to sprinkle on top

After removing yolks and mixing with seasonings, refill the whites.  An easy way is to put the yolk mixture into a ziplock bag, mix them thoroughly, the cut off a corner of the bag and squeeze the yolk mixture into the whites.  REFRIGERATE

Variations:

Add any of these, either one or more -

1 TBS finely minced onion

1 TBS finely chopped celery

1 TBS finely chopped stuffed green olives

1-2 tsp. horseradish

A few drops of "liquid smoke" – be careful, this is a powerful flavor

1 TBS sweet pickle relish

2 TBS ripe, mashed avocado

1-2 TBS cream cheese, softened

Chopped chives

Cooked, crumbled bacon

Finely chopped shrimp, crab, salmon . . .

My suggestion is to double the recipe, whichever one you choose.  You may also adorn the top of the deviled egg with a toothpick which has a triangle-shaped "sail" stuck into it.  Little sailboats.