Deviled Eggs Recipe
I am off to Florida for a family vacation this Spring break. Not sure if I will be posting, so I leave you with this, a classic appetizer, and one that I love! I even have these for lunch sometimes!
*Tip – eggs are easier to peel when they are at least 1 week old so don’t use fresh eggs, try to use older eggs. Once eggs are fully cooked, run under cold water.
2 tbsp Hellmann’s light mayonnaise
1 tsp dijon mustard
salt and fresh pepper to taste
2 tbsp chopped chives
Cut eggs in half longways. Remove yolks and put them in a bowl. Add mayonnaise, mustard, salt and pepper. Stir well and pipe them back into egg whites. Top with chopped chives and paprika.
Keywords: Deviled Eggs