Deviled Eggs

Oxmoor House
8 to 10 servings


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12 hard-cooked eggs
1/3 cup mayonnaise
1 tablespoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon red pepper
12 pimiento-stuffed olives, sliced
Fresh parsley sprigs


Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add mustard, salt, and pepper; stir well. Stuff egg whites with yolk mixture. Garnish eggs with olive slices and parsley.

Created date

February 2010