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Almond Deviled Eggs
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6 hard-cooked eggs
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon garlic salt
3 tablespoons finely chopped roasted almonds
12 whole roasted almonds
Fresh parsley
Slice eggs in half lengthwise; remove yolks and set whites aside. In a
small bowl, mash yolks, mayonnaise, mustard, garlic salt and chopped
almonds. Stuff or pipe into egg whites. Garnish with whole almonds
and parsley. Chill until ready to serve.
Yield: 1 dozen.
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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |