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Herbed Deviled Eggs
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6 hard-cooked eggs
2 tablespoons minced chives
2 tablespoons plain yogurt
2 tablespoons mayonnaise
1 tablespoon chopped fresh tarragon
1 tablespoon minced fresh parsley
2-1/2 teaspoons prepared mustard
1 teaspoon snipped fresh dill
Salt and pepper to taste
Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl,
mash yolks. Stir in the remaining ingredients. Pipe or stuff into egg whites.
Refrigerate until serving.
Yield: 1 dozen.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |