TASTY... or not
ADVENTURES... and sometimes MISADVENTURES in the kitchen
Thursday, July 22, 2010
These deviled eggs are always a hit.
6 hard-boiled eggs
2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1 green onion, very thinly sliced (slice little of green separate white)
a few leaves of fresh flat-leaf parsley, finely chopped, oprional
freshly ground black pepper
salt to taste
Halve or quarter eggs; scoop yolks into a small bowl. Mash well;
add mayonnaise and Dijon until desired consistency is reached.
Stir in white part of sliced onion and most of the chopped parsley.
Taste and add salt and pepper to taste. Using a small teaspoon or
pastry bag, fill egg white halves or quarters. Sprinkle with sliced
green onion and remaining parsley. Sprinkle with a little pepper
and/or paprika, if desired.
Makes 12 halves, 24 quarters. Recipe can be doubled.
This recipe came from
About.com: Southern Food
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