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Delicious Deviled Eggs Recipe

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Spice up any summer barbecue or pot luck supper with these classic deviled eggs.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 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

Directions

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

  • 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
  1. 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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