Deviled Eggs

  • Six hard cooled eggs, halved
  • 1/4 cup of Mayonnaise
  • 1 tsp of pickle relish or finely chopped sweet pickles
  • 1 tsp of Dijonnaise mustard
  • 1/2 tsp of white vinegar
  • Salt

Preparation: 

  1. Remove egg yolks, reserving egg whites
  2. In small bowl, mash egg yolks
  3. Stir in remaining ingredients
  4. Spoon or pipe into egg whites
  5. Chill if desired
  6. Garhish with cilantro and sprinkle with paprika.

Makes 12 halves. 

  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Google
  • StumbleUpon
  • Technorati
  • LinkedIn
  • TwitThis