DEVILED EGGS

Deviled Eggs. What appetizer could be more appropriate for Easter then Deviled Eggs?! It certainly has been a tradition in my house over the years...  It's simple to make, yet so delicious and elegant!

This is my version of the popular deviled eggs, the way I learned it from a great cook, my mom.  I find them to be lighter and  more delicious. Hope you'll like them too!

Enjoy!

Deviled Eggs Recipe

INGREDIENTS

8 eggs

1 cup mashed potatoes

1/2 cup mayonnaise

1/4 cup sour cream

1 tsp Dijon mustard

1/4 tsp freshly ground black pepper

1 tsp  dried parsley

parsley  greens or sliced green onions for garnish

1/2 tsp paprika

DIRECTIONS

Boil eggs for 15 min, then plunge them into cold water and let them cool; peel eggs and cut each egg across in half. Carefully remove the yolks and place them in a bowl; mash them with a fork.  

Whip mashed potatoes with sour cream and mayonnaise; add the egg yolks, Dijon mustard, salt, pepper and dried parsley and mix until well blended

Spoon filling into a large piping bag fitted with a large star like tip. Pipe filling into each of the halved  whites, or spoon the filling with a small spoon.

Place them on a serving platter and garnish with parsley greens, (or green onion rings)  and a sprinkle of a paprika on each. 

Refrigerate and serve.