|
|
|
 |
|
|
Fabulous Deviled Doey Eggs
Deviled Eggs |
 |
|
12 Hard Boiled Eggs
½ + cup of Real Mayo
Tsp of fresh fine chopped dill
One fine chopped green onion
2+ Tbsp of favorite Mustard
2 Tbsp of Sweet Pickle juice (Like butter chips)
Tsp of fresh fine chopped Tarragon
¼ tsp Celery salt to taste
¼ cup very fine chopped parsley
|
Hard Boil eggs
Cut eggs in half with crinkle cutter (lengthwise or width – if width level bottoms for easy filling), remove yoke, set aside.
Mash yokes and add juice, mayo, mustard, until smooth, salt to taste, stir in onion, and herbs.
Fill whites (pipe or spoon), sprinkle with parsley, cover and chill for at least an hour.
|
 |
Preparation Time: 20 |
Serves: 12 |
| Recipe Origin: United States |
|
Submitted by: |
|
Doenene Lockwood
Oregon
United States |
|
|
|
|
| This recipe has been viewed 3625 times. |
|
|
|
