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Dijon-Deviled Eggs Recipe

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This recipe for Dijon-Deviled Eggs, by , is from Blue Ribbon Winners & Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Wilcox
Added: Monday, February 14, 2011

Category:
Category:

Ingredients:  
Ingredients:  
6 hard-boiled eggs
2 T. mayonnaise
1-1/2 tsp. 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-leafed parsley, finely chopped
freshly ground black pepper
salt, to taste
paprika, optional

Directions:
Directions:
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 the 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 papper and/or paprika, if desired. Makes 12 halves, 24 quarters. Recipe can be doubled.

 

 

 

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