| 8 | hard-cooked eggs, peeled |
| 1/4 | cup mayonnaise or salad dressing |
| 2 | tablespoons chopped fresh parsley |
| 1/2 | teaspoon ground mustard |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1. | Cut eggs lengthwise in half. Slip out yolks and mash with fork. Mix remaining ingredients into yolks. |
| 2. | Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours. |
|
| Garnish deviled eggs with red caviar and parsley, or top with thin slices of red pearl onions. |
|
| Cut a very thin slice off the bottom of each egg white before filling to help the eggs stay in place on the serving plate. |
|
| For an interesting elegant look, cut eggs in half with a waffle-fry cutter. |
Nutrition Information:
125 ( 100 ); 11 g ( 2 g); 215 mg; 180 mg; 1 g ( 0g); 6 g 6 %; 2 %; 2 %; 4 % 1 ; 1/2