DEVILED EGGS
1 slice onion
1 small dill pickle
1 1/2" length of a celery rib
1 dozen eggs
1/4 cup + 2 tbsp. Hellman's mayonnaise
2 tsp prepared yellow mustard
1/4 tsp salt
dash pepper
paprika (optional - for garnish)
Chop fine the onion, pickle and celery in a food processor, set aside.
Hard boil the eggs, peel, slice in half, remove yolks to a small bowl and mash. Stir in the vegetables and set aside.
In a seperate small bowl, make the dressing by stirring together the mayonnaise, mustard, salt and pepper, then stir it into the egg yolks. Only use as much of the dressing as you need. Some like more dressing than others.
Taste the yolk mixture. If it lacks flavor, add more mustard. If good but bland, add more salt. If it needs more umph, add more pepper. Fill the egg whites with the yolk mixture. Garnish with paprika.
1 slice onion
1 small dill pickle
1 1/2" length of a celery rib
1 dozen eggs
1/4 cup + 2 tbsp. Hellman's mayonnaise
2 tsp prepared yellow mustard
1/4 tsp salt
dash pepper
paprika (optional - for garnish)
Chop fine the onion, pickle and celery in a food processor, set aside.
Hard boil the eggs, peel, slice in half, remove yolks to a small bowl and mash. Stir in the vegetables and set aside.
In a seperate small bowl, make the dressing by stirring together the mayonnaise, mustard, salt and pepper, then stir it into the egg yolks. Only use as much of the dressing as you need. Some like more dressing than others.
Taste the yolk mixture. If it lacks flavor, add more mustard. If good but bland, add more salt. If it needs more umph, add more pepper. Fill the egg whites with the yolk mixture. Garnish with paprika.