Ingredients:
- 6 hard-boiled eggs
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 green onion, very thinly sliced (slice a little of the green and keep separate from white)
- a few leaves of fresh flat-leaf parsley, finely chopped, optional
- freshly ground black pepper
- salt, to taste
- paprika, optional
Preparation:
Halve or quarter eggs; scoop yolks into a small bowl. Mash well; add mayonnaise and Dijon until desired consistency is reached. Stir in white part of sliced onion and most of the chopped parsley. Taste and add salt and pepper to taste. Using a small teaspoon or pastry bag, fill egg white halves or quarters. Sprinkle with sliced green onion and remaining parsley. Sprinkle with a little pepper and/or paprika, if desired.Makes 12 halves, 24 quarters. Recipe can be doubled.
More Egg Recipes
Delicious Deviled Eggs
Creamed Eggs with Ham
Scotch Eggs
Egg and Bacon Souffle
Egg Shortcake
Farmers Breakfast Skillet
Baked Eggs with Herbs
Country Omelet with Cheddar Cheese
Eggs Florentine Recipe
Western Omelet with Ham
Western Ham and Egg Casserole
Deluxe Scrambled Eggs
Eggs Benedict
Brunch Casserole with Ham and Asparagus
Ham and Egg Breakfast Casserole
Bacon and Egg Breakfast Casserole
Fiesta Breakfast Casserole
Breakfast Casserole Recipes
Scalloped Eggs with Bacon
Creole Eggs
Creamy Scrambled Eggs
Mexican Scrambled Eggs
Eva's Scrambled Eggs
Corned Beef Hash with Eggs
Scrambled Eggs with Ramps
Egg Recipes Index
Hard-Cooked Egg Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
