Garden Deviled Eggs

Name: Garden Deviled Eggs
Ingredients: 6 eggs, hard-cooked; 1/4 c. garlic and herb cheese spread; 2 Tbsp. mayonnaise; 2 Tbsp. finely chopped onion; 1 Tbsp. finely chopped pimientos; 1 Tbsp. Grey Poupon Dijon mustard; 48 Wheat 'N Bran Triscuit wafers; parsley and tomato (for garnish)

8 ingredients

9 steps

Ingredients

6 eggs, hard-cooked
1/4 c. garlic and herb cheese spread
2 Tbsp. mayonnaise
2 Tbsp. finely chopped onion
1 Tbsp. finely chopped pimientos
1 Tbsp. Grey Poupon Dijon mustard
48 Wheat 'N Bran Triscuit wafers
parsley and tomato (for garnish)

Directions

1

Cut eggs crosswise in slices.
2

Scoop out yolks into a small bowl.
3

Mash well.
4

Set egg whites aside.
5

Stir cheese spread, mayonnaise, onion, pimientos and mustard into yolk until smooth and well blended.
6

Top each Triscuit wafer with an egg white slice.
7

Spoon yolk mixture onto egg whites.
8

Garnish with parsley and tomatoes, if desired.
9

Makes 48 appetizers.