- 6 hard-boiled large 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.
Reviews for Almond Deviled Eggs
"I added toasted almond meal to the eggs. Delicious. Thank you, Martha, for sharing this recipe."
"These were excellent so crunchy & good!"
"These were interesting. I really liked the crunch that the almonds added. I left out the garlic salt & used smoked almonds which added a nice depth of flavor."