Deviled Eggs

These are such a Southern classic. I've grown up eating deviled eggs and sometimes forget about them until encountered at a dinner or holiday. Being one of my husband's favorites, and a nostalgic treat, I have no problem making sure they show up for our holiday meals!

I learned a valuable tip when I joined friends for Thanksgiving in Auburn, AL years ago. When mixing the filling, put all ingredients into a food storage bag (or piping bag if you have one). You can mash all the ingredients togeher - push the mixture down to one corner - then clip the corner and pipe the filling into the egg. Less mess to clean-up AND the perfect idea to transport these. Just clip the bag once you reach destination and pipe the filling on-site.

INGREDIENTS

12 Eggs, Boiled and Peeled

1/3 cup Mayonaise

1 teaspoon Lemon Juice or Vinegar

1 Tablespoon Whole Grain Mustard

1 Green Onion or chives, finely minced

1 Tablespoon Parsley, finely minced

1/4 teaspoon Salt

1/8 teaspoon Pepper

INSTRUCTIONS

1. Halve the eggs and place whites on a tray / yolks in a bowl OR plastic storage bag.

2. Add additional ingredients and mix together in bowl or squich together in bag.

3. From bowl, spoon the yolk mixture into the whites. From bag - push the mixture to one corner and cut a small piece of the corner off the bag. You can now use it as a piping bag to fill the whites.

I usually serve these eggs with green onions on a tray. I have memories of my grandfather and my great uncle eating green onions with dinner-almost as you might eat pickles alongside a sandwich. I feel like the two go-together and the green onions help keep the eggs from sliding around if you are not using a specific deviled egg dish (which I do not own).

ENJOY!