Thursday, July 22, 2010

Dijon-Deviled Eggs

Dijon-Deviled Eggs

Deviled Eggs
D. Rattray
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
  • paprika, optional

  • Preparation:

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 Southern Food

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