Easy Deviled Eggs
- 4 hard-cooked eggs, shelled
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Paprika
- Optional garnishes: minced parsley, slivered green or red pepper, sliced olives or pickles, capers
Easy Deviled Eggs
Demonstrated by: Charlene El-Swaify, President Elect, Hawaii Association of Family & Consumer Sciences.
Eggstra Special - April 1, 2001.
Ingredients:
Directions:
- Cut eggs in lengthwise halves; remove yolks and place yolks in a small plastic sandwich bag.
- Set whites aside.
- Add mayonnaise, mustard, salt, and pepper to yolks.
- Close plastic bag and mix by squeezing the bag until the mixture is smooth and creamy.
- Cut off a corner of the bag and squeeze mixture into reserved egg whites.
- Sprinkle with paprika and top with garnishes.
Makes 4 servings.
