THEME: Party Deviled Eggs
Jamie R
6 large hard-cooked eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
Salt and freshly ground pepper
1/4 cup diced mushrooms
1 tablespoon finely chopped red bell pepper
2 green onions, including some tender green tops, minced
Paprika for sprinkling on top
Parsley sprigs for garnish
Peel and halve the eggs lengthwise. Scoop out the yolk and put in a
small bowl. Add the mayonnaise, mustard, and salt and pepper to
taste. Mash with a fork until blended. Stir in mushrooms, bell pepper
and green onions. Spoon mixture into egg whites and arrange on a
platter (see note). Sprinkle with paprika and garnish with parsley.
Makes 12 deviled egg halves.
Note: eggs will peel easier when slightly warm. If they are already
chilled, rinse under warm water before peeling. A platter designed to
hold deviled eggs can be used, if available.