INGREDIENTS:
* 6 hard-boiled eggs
* 2 tablespoons mayonnaise
* 1 1/2 teaspoons Dijon mustard
* 1 green onion, very thinly sliced (slice a little of the green and keep separate from white)
* a few leaves of fresh flat-leaf parsley, finely chopped, optional
* freshly ground black pepper
* salt, to taste
* paprika, optional
PREPARATION:
Halve or quarter eggs; scoop yolks into a small bowl. Mash well; add mayonnaise and Dijon until desired consistency is reached. Stir in white part of sliced onion and most of the chopped parsley. Taste and add salt and pepper to taste.Using a small teaspoon or pastry bag, fill egg white halves or quarters. Sprinkle with sliced green onion and remaining parsley. Sprinkle with a little pepper and/or paprika, if desired.
Makes 12 halves, 24 quarters.
Using a small teaspoon or pastry bag, fill egg white halves or quarters. Sprinkle with sliced green onion and remaining parsley. Sprinkle with a little pepper and/or paprika, if desired.
Makes 12 halves, 24 quarters.