Very Deviled Eggs

The recipe is simple, but these eggs have a nice garlic kick to them.

8 eggs
2 tablespoons mustard
2 tablespoons mayonnaise
1 teaspoon garlic salt
1/3 teaspoon 9 füszer salt (or to taste)
pinches of hot paprika for garnish

Place eggs in a saucepan and boil for 10-15 minutes. Allow eggs to cool before peeling and cutting them in half lengthwise. Remove yolks and set aside the egg whites. Mix the yolks in a bowl with the mustard, mayonnaise, garlic salt, and 9 füszer salt. Scoop or pipe the yolk mixture into the egg whites. Add a pinch of paprika as a garnish. Refrigerate for at least an hour before serving.

For a slightly less potent deviled egg, reduce the garlic salt to 2/3 teaspoon.