Does anyone else have hard-boiled colored Easter eggs staring at them every single time you open the refrigerator? Madison and I love deviled eggs. I haven't gotten around to making them yet and really, how many eggs can you really eat? ...Not that many if you appreciate your current cholesterol level. I thought I would look for a different recipe though... to shake things up a bit. I went to www.tasteofhome.com and "only" found 80 different recipes! Who would have guessed you can do that much with an egg yolk! Anyway, here is a recipe I thought I would try. Anyone want to beat me to it... and tell me if it's worth "risking" my colored Easter eggs on?
Garlic Deviled Eggs
6 hard-cooked eggs
1/3 cup mayonnaise
1/2 to 1 teaspoon prepared mustard
2 green onions with tops, chopped
1 garlic clove, minced
1/8 teaspoon salt
Paprika
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, mustard, onions, garlic and salt. Fill egg whites; sprinkle with paprika. Refrigerate until serving. Yield: 1 dozen
Garlic Deviled Eggs
6 hard-cooked eggs
1/3 cup mayonnaise
1/2 to 1 teaspoon prepared mustard
2 green onions with tops, chopped
1 garlic clove, minced
1/8 teaspoon salt
Paprika
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, mustard, onions, garlic and salt. Fill egg whites; sprinkle with paprika. Refrigerate until serving. Yield: 1 dozen
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