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Deviled Egg Recipe
Deviled Eggs
D. Rattray
At a Glance
Course : Appetizer
Special : Easy, Quick
Type of Prep : Boil
Cuisine : U.S. Regional
Occasion : Christmas, Halloween, Mardi Gras, New Year's, Party, Potluck
 
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Dijon-Deviled Eggs

From Diana Rattray,
Your Guide to Southern Food.
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These deviled eggs are always a hit. Scroll down to see more egg recipes.

INGREDIENTS:

  • 6 hard-boiled eggs
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoons Dijon mustard
  • 1 green onion, very thinly sliced (slice a little of the green and keep separate from white)
  • a few leaves of fresh flat-leaf parsley, finely chopped, optional
  • 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.

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