Deviled Eggs

This sweet and simple egg dish is a classic springtime hors d’oeuvre.

Ingredients:

• 6 large hard-boiled eggs, peeled (we love our no-boil method found here)
• 2 tablespoons mayonaise
• 1 tablespoon dijon mustard
• 2 small dill pickle spears, minced (or 1 tablespoon pickle relish)
• 1 tablespoon minced parsley
• 1/2 teaspoon each coarse salt and pepper
• parsley and a pinch of paprika for garnishing

Prepare:

1. Cut each egg in half and scoop out yolk, placing yolks in a small mixing bowl.
2. Add the mayonnaise, mustard, pickle, minced parsley, salt and pepper to the yolks. Stir well.
3. Place empty, hollowed-out egg white on a serving dish (we used an empty egg carton), then fill with a tablespoon of the yolk mixture.
4. Garnish with parsley and a sprinkling of paprika.

Recipe and photography by Heather Kinkel