Vegetarian deviled eggs

Heat a pot of salted water and when it starts to boil add the eggs. Let it cook for 10 minutes over medium-high heat.

Once cooked, cut them in halves, reserving the yolks separately.

Mix 3 tablespoons of mayonnaise, 1 teaspoon of mustard and the egg yolks in a bowl. Add salt and pepper to taste. You should have a thick, consistent paste to fill the eggs.

Fill the eggs and decorate to taste. I have used paprika and parsley, other ideas are olives, cilantro ...

NOTE: you can prepare them in the morning and keep them in the refrigerator until lunchtime, just take them out 5 minutes before.