1. Place eggs in a single layer in a saucepan; cover with cold water by 1 ½". Bring to a boil.
2. Remove pan from heat; cover and let stand for 14 min.
3. Remove eggs from pan; rinse under cold running water or place in an ice bath for 1 min.
4. Crack egg shells; carefully peel eggs under cool running water.
5. Gently dry eggs with paper towels.
6. Slice eggs in half lengthwise.
7. Transfer yolks to a medium mixing bowl; set whites aside.
8. Using a fork, mash yolks; mix in mayonnaise, mustard, salt and pepper.
9. Evenly scoop heaping spoonfuls of yolk mixture into egg whites; garnish as desired.

Tasty Tip:

• For an upscale presentation, fit a piping bag with a decorative tip and pipe the egg mixture into the egg whites.

Variations:

• For Bloody Mary Deviled Eggs, gently dip the cut side of the egg whites in your favorite Bloody Mary rim seasoning before filling with the yolk mixture. Garnish with slices of Kowalski's Smoked & Uncured Beef Sticks and halved Kowalski's Pitted Green Olives.
• For Bacon and Chive Deviled Eggs, garnish eggs with chopped fully cooked Kowalski's Smoked Bacon and freshly snipped chives.