Spice up any summer barbecue or pot luck supper with these classic deviled eggs.
- 6 hard-cooked eggs
- 1/4 cup mayonnaise
- 1/2 teaspoon McCormick® Ground Mustard
- 1/2 teaspoon McCormick® Parsley Flakes
- 1/4 teaspoon seasoned salt
- McCormick® Paprika
- Slice eggs in half lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika. Refrigerate 1 hour or until ready to serve. Yield: 6 servings.
Originally published as Delicious Deviled Eggs in Taste of Home Cooking School Collection Spring 2009, p30
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