Down-Home Deviled Eggs
|
|
Deviled Eggs have never looked so beautiful! This |
| ½ | cup light mayonnaise |
| 1 | tsp Dijon mustard |
| ¼ | cup chopped pimientos |
| 6 | slices cooked bacon, crumbled, or ¼ cup toasted silvered almonds |
| 2 | tbsp chopped flat-leaf parsley |
| ½ | tsp (each) salt and pepper |
| 12 | large hard-cooked eggs, halved lengthwise |
| Italian parsley leaves, for garnish |
DIRECTIONS:
| 1. | In a small bowl, mix mayonnaise, mustard, pimientos, bacon or almonds, parsley, |
| salt, pepper, and egg yolks. | |
| 2. | Spoon mixture into each halved egg white. |
| 3. | Garnish each with a whole parsley leaf. |