Tuesday, April 26, 2011

Deviled Eggs

What would Easter be without a dozen brightly colored eggs overflowing out of ones refrigerator?  Usually I end up eating egg salad sandwiches for day following Easter.  This year I was determined to spread the egg love around.  So I made some deviled eggs and used some more in a casserole (which will post tomorrow).

4 hard boiled eggs
2 tablespoons light mayonnaise
pinch of dry mustard
salt and pepper to taste
1 small sweet pickle, minced finely
paprika to dust the final product....you might to use less then I did. 

  1. Peel the eggs and rinse them to ensure that they are shell free.  Dry them and then cut them in half lengthwise with a non-serrated knife.  Gently pop out the yolks.  Mash the yolks in a small bowl with a fork.  Add the mayo, mustard, salt, pepper, and pickle.  Mix well. 
  2. Spoon the mixture into a ziploc bag and cut the corner off the bag and use it to pipe the yolk mixture into the whites.
  3. Sprinkle with paprika and serve chilled. 

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