23 November, 2009

Deviled Eggs

6 hard boiled Eggs
1/4 C. Mayonaise or Salad Dressing
1 tsp. Mustard
1 tsp. Vinegar
Salt & Pepper (to taste)
Paprika or Parsley Sprigs (op.)

Length wise, halve hard boiled eggs. Remove yolks and set whites on serving platter. Place yolks in a medium size bowl.

Mash yolks with a fork to smaller granules and chunks. Add mayonaise, mustard and vinegar, mixing well. Salt and pepper to taste. Make sure mix is well blended.

Fill each white cavity until all the mix is used up. Garnish paprika or parsley sprigs if desired.

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