Deviled Egg Appetizer
Ingredients
- 1 package hard-cooked eggs (6) – Egg-land’s Best recommended
- 1 cup Kraft mayonnaise (regular)
- 1 tsp. yellow mustard
- 1 tsp. Dijon mustard (regular)
- 1 tsp. minced onion
- ¼ tsp. ground black pepper
- 2-3 pinches dry cilantro to taste
- Flat wooden toothpicks
Instructions
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Cut all eggs directly in half (vertically). Be careful not to tear egg whites when cutting
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Carefully pull out the yolks and place them in a small mixing bowl
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Set aside 12 egg whites on an egg tray. Clean up any spare yolk on egg whites with a toothpick
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Mash up eggs yolks until they are very fine (no lumps)
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Add mayonnaise to yolks gradually
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Then add both types of mustard, onions, and finally black pepper
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Mix well (spatula recommended) and form a medium to thick filling for egg whites
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Use a tiny spoon or pastry bag to neatly fill egg whites with yolk (fill eggs so there are no gaps between whites and yolks)
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Once all 12 eggs are filled, garnish with cilantro according to preference
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For added security (to hold eggs in place on a tray) insert one toothpick down the middle of each egg
Recipe Notes
Use as much mayonnaise and mustard according to personal preference (for a thicker or more loose filling). Toothpicks may be used to clean off any excess yolks for final presentation.