Basilicata Deviled Eggs

Ingredients
12 large hard-boiled eggs
5 tablespoons Basilicata (shaken well)
1½ teaspoon yellow mustard or spicy brown mustard
1/8-teaspoon salt

Preparation
Place eggs in a large wide saucepan and cover with cold water.
Bring to a boil for 10 minutes.
Remove eggs and cool in refrigerator.
Remove shells from eggs and slice in half lengthwise.
Separate egg yolks and place into a bowl.
Place whites on a separate plate.
Add Basilicata, mustard, and salt to yolks and mash together with a fork, small food processor or electric hand mixer until creamy and smooth.
Using a large star tip and re-sealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely.
Dust tops with paprika or chopped parsley.
Refrigerate.
Serve cold.