deviled eggs

Deviled eggs are a great appetizer for any occasion, and so simple to make. There are many variations. For reduced fat deviled eggs substitute low fat yogurt for the mayonnaise.

8 Hard boiled eggs
Salt to taste
4 tablespoons mayonnaise
1 1/2 teaspoon Dijon mustard
1/2 teaspoon cayenne
Paprika or minced fresh parsley leaves for garnish
Boil eggs for at least 7 minutes, drain boiled water from pot and cover eggs with cold water. When cool enough to handle, peel eggs and cut in half lengthwise, remove the yolks.
Using a fork, mash the yolks with salt, mayonnaise, mustard, and cayenne pepper. Spoon the yolk mixture back into the egg white. For a more attractive filling, pipe mixture with a pastry bag.
Use paprika or minced fresh parsley as a garnish.

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