Instructions: Place the eggs in a large pot, cover with cold water and bring to a boil. Immediately cover pot and turn off heat. Let stand for 15 minutes, then drain eggs and plunge into cold water. Tap eggs to crack all over, then peel and dip in cold water to remove any bits of shell.

Slice each egg in half. Transfer yolks to a mixing bowl and mash them with the butter, mustard and onion. Season with salt, pepper and cayenne.

Divide mixture into four small bowls and season each batch differently with one of your chosen fillings.

Stuff the filling into the whites. Dust with paprika if desired. (You can garnish with little bits of the flavoring in the filling if you like.) Cover eggs with plastic wrap and chill before serving.

This recipe yields 24 egg-halves; 1 to 2 carb grams per serving (depending on chosen fillings).

Yield: 24 egg halves

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