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  • Deviled Eggs

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  • 4 hard-boiled eggs, cooled
    2 tablespoons mayonnaise
    1 teaspoon Dijon mustard
    1 to 2 tablespoons minced bread-and-butter pickles, plus a little brine from pickle jar
    1/4 teaspoon sea salt
    Paprika, for garnish
    Peel the eggs and cut them in half lengthwise.
    Carefully remove egg yolks and place them in a bowl. Using a fork, mash egg yolks with the mayonnaise, mustard, pickles and salt. If mixture seems dry, add a little pickle brine.
    Spoon filling back into egg whites and dust eggs with paprika. Makes 4 servings.
    — Recipe courtesy of Ashland Food Co-op.
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