August 5, 2009

Deviled eggs

12 hard cooked eggs
1/2 cup mayonnaise
2 t Dijon mustard
2 T scallions, finely chopped
1 T chives, finely chopped

Cut cooked eggs in half lengthwise. Scoop out yolks and place them in a bowl. Mash the egg yolks with a fork; add mayonnaise, mustard and scallions. Mix well. Spoon yolk mixture into egg halves. If you have a pastry bag with a star shaped tip, you could pipe the yolks into the whites. Cover and refrigerate until ready to use. Sprinkle with a little paprika before serving.

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