YOUR HEALTHY PLATE: Deviled Eggs with Crunchy Veggies

Probably my favorite thing to do with leftover eggs…. I especially love to serve them on a special egg-shaped plate with 12 indentations, one for each deviled egg.

  • 6 hard boiled eggs, peeled and cut lengthwise
  • 4 Tbsp. mayonnaise
  • 1 Tbsp. red bell pepper, very finely chopped
  • 1 Tsp. celery, very finely chopped
  • 1 Tbsp. whole scallion, finely chopped (include both white and green parts)
  • 1 1 /2 tsp. yellow mustard
  • 1 /2 tsp. salt
  • 1 /4 tsp. white pepper
  • paprika for garnish
Remove egg yolks to a separate bowl. Mash with fork; add mayonnaise, red pepper, scallion, celery, mustard, salt, and pepper; and mix thoroughly. Fill all the egg white halves with equal portions of yolk mixture. Sprinkle lightly with paprika. Serves 4-6. Thank you to food.com for this version!
 

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.