Thursday, April 28, 2011

Thursday's Side Dish: Deviled Eggs

Eggs on a roll
Here’s an elegant appetizer or party tidbit that won’t break your budget. Deviled eggs can really be a feast for the eyes. We’ve spiked our rendition with Dijon mustard to give each bite more zing. Here’s our recipe:

What you will need:

1 metal fork
1 spoon
1 knife
1 cutting board
2 teaspoons Dijon mustard
1 medium-sized bowl
6 eggs, hard boiled and peeled
1 plate
2 tablespoons mayonnaise
2 teaspoons paprika
Pinch of salt

Preparation and Directions:

Slice each egg in half and remove yellow yolk. Set aside egg white pieces. Place egg yolks in small bowl and mash with folk. Add mayonnaise, mustard, salt, and 1 teaspoon paprika. Mix well. Next spoon egg-yolk mixture into egg-white pieces and arrange neatly on plate. Finally, sprinkle paprika on stuffed eggs and serve.

No comments:

Post a Comment