Laurie's mother's deviled eggs

Yield: 6 servings

Measure Ingredient
6 eaches Eggs, hard-cooked
2 tablespoons Butter, softened
2 teaspoons Mustard, Dijon
1 dash Salt
\N \N Paprika for garnish

Remove warm egg yolks from whites. Set whites aside on a serving tray.

Break apart and mash warm egg yolks with a fork and then mash in butter. When butter is completely incorporated, mix in mustard and salt. Fill white shells with mixture and dust with paprika.

Submitted By JEROME GREENE On 04-21-95

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