Ingredients
12 large eggs, hard-cooked and shelled
1/4 cup(s) sliced pimientos, chopped
1/4 cup(s) low-fat mayonnaise dressing
1 tablespoon(s) Dijon mustard
1 teaspoon(s) Dijon mustard
1/2 teaspoon(s) ground red pepper (cayenne)
1/4 teaspoon(s) salt
Fresh herb sprigs for garnish
Directions
Slice each egg lengthwise in half. Gently remove yolks and place in small bowl; with fork, finely mash yolks. Stir in pimientos, mayonnaise dressing, mustard, ground red pepper, and salt until well mixed.
Place egg-white halves in 15 1/2-inch by 10 1/2-inch jelly-roll pan lined with paper towels (to prevent eggs from rolling). Spoon yolk mixture into egg-white halves. Cover and refrigerate until ready to serve
12 large eggs, hard-cooked and shelled
1/4 cup(s) sliced pimientos, chopped
1/4 cup(s) low-fat mayonnaise dressing
1 tablespoon(s) Dijon mustard
1 teaspoon(s) Dijon mustard
1/2 teaspoon(s) ground red pepper (cayenne)
1/4 teaspoon(s) salt
Fresh herb sprigs for garnish
Directions
Slice each egg lengthwise in half. Gently remove yolks and place in small bowl; with fork, finely mash yolks. Stir in pimientos, mayonnaise dressing, mustard, ground red pepper, and salt until well mixed.
Place egg-white halves in 15 1/2-inch by 10 1/2-inch jelly-roll pan lined with paper towels (to prevent eggs from rolling). Spoon yolk mixture into egg-white halves. Cover and refrigerate until ready to serve
No comments:
Post a Comment