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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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Herbs lend a nice zest to these pick-up-and-eat accompaniments to our easy menu. Ingredients:
1/2 cup mayonnaise |
2 tablespoons 2% milk |
1 teaspoon dried parsley flakes |
1/2 teaspoon dill weed |
1/2 teaspoon minced chives |
1/2 teaspoon ground mustard |
1/4 teaspoon salt |
1/4 teaspoon paprika |
1/8 teaspoon garlic powder |
1/8 teaspoon pepper |
12 hard-cooked eggs |
minced fresh parsley and additional paprika |
Directions:
1. In a small bowl, combine the first 10 ingredients. Slice eggs in half lengthwise; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Stuff or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving. Yield: 2 dozen.
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