What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

Hasenpfeffer
(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Tilted Deviled Eggs

Apr 23rd, 2011 by Kat | 0


Ingredients
6 hard-cooked eggs, peeled and cut horizontally
1/3 cup Mayonnaise
2 tablespoons dijon mustard
salt and pepper to taste
Paprika (for garnish)
1/4 cup chopped parsley or chopped dill (for garnish)

Directions
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells (either with a spoon or with a piping bag) with the mixture and sprinkle lightly with paprika and chopped herbs.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

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