6 servings |
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6 hard-cooked eggs |
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2 tablespoons mayonnaise, sour cream or plain yogurt |
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3/4 teaspoon prepared mustard |
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1/2 teaspoon lemon juice, herb or seasoning blend |
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1/4 teaspoon salt, optional |
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1/8 teaspoon pepper |
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| Cut eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork.* Stir in remaining ingredients until well blended. Refill whites, using about 1 tablespoon yolk mixture for each egg half. Chill to blend flavors. |
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| Or, |
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1. |
Place yolks in 1-quart food storage bag. |
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2. |
Add remaining filling ingredients. Press out air. |
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3. |
Seal bag. Knead until yolk mixture is well blended. |
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4. |
Push yolk mixture toward corner. Snip about 1/2 inch off corner. Squeezing bag gently, fill reserved whites with yolk mixture. Chill to blend flavors. |
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