Summer picnics and potlucks would hardly be complete without a platter of these creamy appetizer. I serve this classic version of this hearty finger food at many gatherings. These have a month-watering filling that includes mustard and mayonnaise.—Velma Berger, Nappanee, Indiana
- 8 hard-cooked eggs
- 1/2 cup mayonnaise
- 1 tablespoon milk
- 1 teaspoon prepared mustard
- 1/4 teaspoon salt
- Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, milk, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Yield: 8 servings.
Originally published as Deviled Eggs in Light & Tasty June/July 2002, p48
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