Deviled Eggs

The creamy filling of this recipe with egg custard is very easy to make. And it's a good way to use up all the leftover Easter eggs.
Place the eggs in a saucepan large enough to fit in a single layer. Fill it with water. Bring to a boil, then reduce the heat to a simmer and cook for 9 minutes. Fill a large bowl halfway with ice and water. When the eggs are cooked, transfer them with a slotted spoon to an ice bath. Allow to cool completely.Peel the eggs; cut each lengthwise in half. Remove the egg yolks and place in a bowl. Mash the egg yolks with a fork until smooth. Add the mayonnaise, mustard, salt and pepper and mix until smooth.Transfer the egg yolk mixture to a pastry bag with a flat or star-shaped attachment or to a zip-up bag. When using a zip-up bag, seal the bag and cut off one corner. Pour the egg yolk mixture into the empty egg whites.