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6 hard-cooked eggs, peeled and cut lengthwise
3 tablespoons Light Mayonnaise or Salad Dressing
1½ tablespoons finely chopped onion (Vidalia is nice)
2 tablespoons sweet pickle relish (Bick's is nice)
1 teaspoon dijon mustard
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish
Pop out (remove) the egg yolks to a small bowl
and mash with a fork.
Add the mayonnaise, onion, relish, dijon mustard,
salt and pepper and mix thoroughly.
Fill the empty egg white shells with the mixture and
sprinkle lightly with paprika.
Cover lightly with plastic wrap and refrigerate for
up to one day before serving.
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