Tuesday, March 18, 2008

Deviled Eggs

12 hard-cooked eggs
4 oz. cream cheese, softened
3 Tbsp. mayo
2 tsp. dijon mustard
2 tsp. white vinegar
1 tsp. sugar
1/8 tsp. paprika

Cut eggs in half lengthwise. Remove yolks, mix with cream cheese, mayo, mustard, vinegar and sugar.

Spoon mixture into ziplock bag. Cut corner off, and pipe filling into egg white halves. Sprinkle with paprika and optional toppings:

Toppings: crumbled bacon & green onions, sundried tomatoes in oil & fresh basil

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