12 eggs
3/4 cup mayonnaise or Miracle Whip
1 tbsp white vinegar
1 tsp dry mustard
1 1/2 tsp worcestershire sauce
1/2 tsp salt
1/8 tsp pepper
parsley
Hard boil eggs, remove shells. Cool eggs completely. Halve eggs lengthwise and take out yolks being careful not to break egg whites. Press yolks through a sieve into medium bowl. Add remaining ingredients except parsley. Mix with a fork until smooth and fluffy. Lightly mound mixture in egg whites and garnish with parsley. Refridgerate until ready to serve.
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