Deviled Eggs for Easter
Ingredients:
- 1 dozen hard boiled large eggs
- 1/2 cup mayonnaise
- 3 tsp teaspoons Dijon mustard
- 1 tsp of Worcestershire sauce
- Salt
- Food dye
Directions:
- Remove the shell from the hard boiled eggs and cut in half lengthwise.
- Remove the yolks and place in a food processor, add the mayonnaise, Dijon mustard, Worcestershire sauce, salt
- Then pulse until smooth and creamy. Take the eggs and dye them in food dye.
- Put the egg filling into pastry bag and fill the egg halves.
You can sprinkle some paprika if you like.
– Daniel Mancini
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