These appetizers are festive and colorful, and can easily be made the day ahead. Simply spoon the yolk mixture into the whites for a more casual look, or use a decorating bag with a large star tube for a more formal look. A great finger food and a wonderful classic appetizer. ENJOY!!
Total Time: 40 min
Ingredients:
12 large eggs, hard-cooked and shelled
1/4 cup(s) sliced pimientos, chopped
1/4 cup(s) low-fat mayonnaise dressing
1 tablespoon(s) Dijon mustard
1 teaspoon(s) Dijon mustard
1/2 teaspoon(s) ground red pepper (cayenne)
1/4 teaspoon(s) salt
Fresh herb sprigs for
Directions:
1. Slice each egg lengthwise in half. Gently remove yolks and place in small bowl; with fork, finely mash yolks. Stir in pimientos, mayonnaise dressing, mustard, ground red pepper, and salt until well mixed.
2. Place egg-white halves in 15 1/2-inch by 10 1/2-inch jelly-roll pan lined with paper towels (to prevent eggs from rolling). Spoon yolk mixture into egg-white halves. Cover and refrigerate.
Calories 45 per serving
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