Diana's Deviled Eggs

Here it is folks - the infamous, delectable, most sought after Curried Deviled Egg recipe in existence:

CURRIED DEVILED EGGS
Makes 12 halves.
From Diana, who credits Jennifer Balderama, The Washington Post

6 large hard-boiled eggs
4 T Mayonnaise (or Miracle Whip)
2 t Dijon-style mustard
½ t curry powder (I use Penzey's)
¼ t Dry mustard
Dash cayenne pepper
Salt and black pepper to taste
Chopped green onion for garnish (optional)

Peel the eggs. Using a thin-bladed knife, halve the eggs lengthwise. Using a teaspoon, carefully remove the yolks, leaving the whites intact, and transfer the yolks to a small mixing bowl. Place the whites, cut side up, on a plate.

Using the back of a fork, mash the yolks with the mayo, Dijon mustard, curry powder, dry mustard, cayenne, salt and pepper until smooth and well-mixed.

Using a teaspoon, carefully spoon the yolk mixture back into the hollows of he egg-white halves; there should be enough to create a small mound on top of each. Garnish with green onion if desired. Cover and refrigerate until ready to serve.

Yum!