A recipe from the Sneaky Kitchen
6 hard-cooked eggs
1/2 tsp /2.5 ml
1/4 to 1/2 tsp /1.2 to 2.5 ml salt
1/4 tsp /1.2 ml
3 tbsp /45 ml mayonnaise or salad dressing
Cut peeled eggs in half lengthwise. Slip out yolks
and mash with a fork. Mix in dry mustard, salt, pepper and mayonnaise;
mix well. Fill whites with egg yolk mixture, heaping slightly. Arrange
on serving platter and sprinkle with paprika. Cover and refrigerate no
longer than 24 hours.
Makes 6 servings.
Tip: for a neater, more decorative deviled
egg, place yolk mixture in a zip lock sandwich bag. Clip off a
corner, and squeeze yolk mixture into egg white shells.