Parsley Deviled Eggs

 

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.