Thursday, December 16, 2010

Super Simple Deviled Eggs

The grandkids like these because they're simple ... no pickles, mustard, garnish! And they disappear fast at parties, so go figure.
For this dish, I hard boiled 6 large eggs. When the eggs had cooled, I peeled them, cut them in half and scooped out the yellows. After crumbled the yellows in a bowl, I added a couple tablespoons mayonnaise, salt and pepper to taste. The most difficult part about this dish is not wanting to eat a few immediately after spooning the mixture back into the egg white shells : )

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