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12 hard-boiled eggs,
cooled
cup mayonnaise
¼ cup Dijon-style mustard
¼ tsp salt
paprika, chives, and dill,
to garnish
INGREDIENTS:
Deviled
EGGS
18
DIRECTIONS:
Peel the eggs and cut in half lengthwise. Remove the yolks, place in a large
bowl and cream them into a paste with a fork. Mix in the mayonnaise, mustard,
and salt. Spoon or pipe the mixture into the egg white halves. Place the eggs in
the refrigerator until ready to serve. Just before serving, garnish with a dash of
paprika and freshly cut chives and dill.
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