Deviled Eggs

• 4 hard cooked eggs
• ¼ teaspoon Cayenne pepper
• ¼ teaspoon

Take eggs when cold, remove shell and cut each in two length-wise. Remove yolks and set whites aside. Rub yolks smooth and mix thoroughly with the rest of the ingredients and roll into balls size of original yolk. Place a ball in each half white of egg, and send to the table on a bed of crisp lettuce leaves.