Tempting Appetizers
Delicious Deviled Eggs
7 eggs hard boiled
1/3 cup Hellmans Mayonaisse
1-2 Tablespoons mustard
pinch of salt
few shakes of black pepper
After the eggs are boiled and cooled, peel them and then cut in half. Scoop out the yolks of 6 eggs using a spoon. Mash up the yolks plus the 7th egg very well. Now add the mayo, mustard, salt and pepper. Stir well and then fill the egg halves with this filling. Refrigerate until serving. Garnish with little shakes of paprika on top of the eggs.
Serves 6
Happy Cooking!
7 eggs hard boiled
1/3 cup Hellmans Mayonaisse
1-2 Tablespoons mustard
pinch of salt
few shakes of black pepper
After the eggs are boiled and cooled, peel them and then cut in half. Scoop out the yolks of 6 eggs using a spoon. Mash up the yolks plus the 7th egg very well. Now add the mayo, mustard, salt and pepper. Stir well and then fill the egg halves with this filling. Refrigerate until serving. Garnish with little shakes of paprika on top of the eggs.
Serves 6
Happy Cooking!
posted by kissthecook @ 11:05 AM
1 Comments:
At 12:26 PM, September 12, 2006,
kissthecook said…
Best Bruschetta
2 medium sized tomatoes
1/4 cup minced fresh basil
1-2 Tablespoons olive oil
2 cloves garlic pressed
salt and pepper to taste.
Chop the tomatoes very small, taking out the seeds. Add the rest of the ingredients and mix well. Cover and let stand at room temperature for a few hours (this lets the flavors blend)
Serve with warm toasted slices of french bread.
Happy cooking!
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