6 organic hard-boiled eggs
3 Tbsp regular safflower mayonnaise
1 tsp vinegar
½ tsp salt
dash of pepper
¼ tsp paprika
1 tsp mustard
1/3-1/2 cup canned salmon, mashed with fork

Cut hard-boiled eggs in half lengthwise, remove yolks and mash with remaining ingredients. Refill egg whites and refrigerate. Makes 6 servings.