Thursday, November 26, 2009

Deviled Eggs

12 eggs, hard boiled, shelled and cut in half long
1 cup mayonnaise
salt and pepper
garlic salt--dash

squirt of lemon juice
1 heaping T. mustard
yolks of eggs

Beat well. Squeeze filling into egg whites. Sprinkle with paprika and parsley sprig. Sometimes I use a tube (you could just use a plastic bag and cut off corner) with a fancy tip to make them look fancier. Usually I just spoon the filling in though.

Tip: Older eggs are easier to peel than fresher ones.

Hope you all had a GREAT THANKSGIVING!


  1. I was all eggsited about those deviled eggs...

    Cool look & well presented...


  2. An Egg-cilerating recipe! Oh dear, egg jokes don't 'crack' anyone up. lol.


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