Devilish Eggs
7 ingredients
1 steps
Ingredients
- 12 large hard-boiled eggs, peeled
- 1/3 c. mayonnaise
- 1/4 c. each shredded carrot and finely chopped pimiento-stuffed green olives
- 2 Tbsp. each snipped fresh chives and chopped parsley
- 2 tsp. grainy Dijon mustard
- 1 tsp. cider vinegar
- 1/4 tsp. each salt and black pepper
Directions
-
1Cut thin slice off ends of eggs. Halve eggs crosswise. Remove yolks to bowl; mash. Stir in remaining ingredients. Spoon mixture into whites. Place eggs on platter; cover loosely. Refrigerate at least 2 hours or up to a day. Top with additional chives, if desired. Makes 12 servings.
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