Deviled Eggs
from Jounal
curated by Irene Vlach
Ingredients
- 12 oeuf, hard-boiled
- 1/3 cup mayonnaise
- 2 t-s-t dijon
- poivre
- paprika
Instructions
Cut the eggs in 2. Remove the yolks and place in a bowl. Set the whites aside.
Using a folk, mash the yolks with the mayo until the mixture is creamy, but a few lumps remain. Stir in the mustard. Season. Scoop the filling back into the egg whites and garnish with