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Parsley Deviled Eggs

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Parsley Deviled Eggs
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 16
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It’s everyone’s favorite appetizer with a fresh parsley twist! Whip up a batch anytime you crave a cool, creamy snack.

Ingredients

8
hard-cooked eggs, peeled
1/4
cup mayonnaise or salad dressing
2
tablespoons chopped fresh parsley
1/2
teaspoon ground mustard
1/4
teaspoon salt
1/4
teaspoon pepper

Directions

  • 1 Cut eggs lengthwise in half. Slip out yolks and mash with fork. Mix remaining ingredients into yolks.
  • 2 Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours.
Tips  

Garnish deviled eggs with red caviar and parsley, or top with thin slices of red pearl onions.

Cut a very thin slice off the bottom of each egg white before filling to help the eggs stay in place on the serving plate.

For an interesting elegant look, cut eggs in half with a waffle-fry cutter.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
125
(
Calories from Fat
100
)
Daily Value
Total Fat
11 g
(
Saturated Fat
2 g
)
Cholesterol
215 mg
Sodium
180 mg
Potassium
70 mg
Total Carbohydrate
1 g
(
Dietary Fiber
0g
)
Protein
6 g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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