Mothers Day Deviled Eggs
A timeless Southern favorite for many Holidays.
- 8 large eggs
- 4 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1/2 cup black olives divided
- 2 tablespoons chopped parsley flakes
- 1-1/2 teaspoon dill weed
- To taste salt
- As needed water to boil eggs
Boil the eggs. When they first start to boil time them to boil 10 minutes. Put them under cold tap water to cool them, then you can peel them.
Slice the olive till you get 16 solid rings. Then chop the rest.
Carefully cut in half lengthwise. Then carefully remove the yokes and move to a bowl. Set the whites aside. Mix all the ingredients except the whites, and the olives with whole rings.
I have an old deviled egg dish available. So as I took the yoke out I put the egg whites in the dish. This makes it easier to refill the egg whites with the deviled egg mixture. When each is filled add a ring to the top of each deviled egg. Serve I hope you enjoy!!!
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