Jalapeno eggs

2 dozen small or medium eggs
Sliced, pickled jalapenos, drained on paper towels
1/4 teaspoon dry mustard
4 green onions, chopped fine
Mayonnaise
Salt
Cayenne pepper or paprika

Hard-cook and chill the eggs, making sure to save the cartons. They will be used as disposable serving containers.
Line the two cartons with plastic wrap long enough to fold back over your finished eggs.
Cut the top 1/3 of each egg off and set aside. Carefully remove the yolks into a small bowl; place the bottom part of the white in the lined egg carton.
Mash the yolks. Add the green onions, dry mustard and enough salad dressing to make the mixture creamy but firm. Fill a pastry bag fitted with an open tip with the egg mixture. Pipe into the bottom part of each egg. Top with a slice of jalapeno, then the top of the egg. Sprinkle eggs with cayenne or paprika, as desired. Fold plastic wrap back over the eggs and close the lid. Makes 2 dozen.