ROBIN'S DEVILED EGGS

Pareve, Kosher for Passover
Serves 4-6
INGREDIENTS: PROCEDURES:
Step 1:
 
  • 1 dozen Eggs
  • 1/4 cup Mayonnaise
  • 2 Tbsp Grated Sweet Onion
  • 1/4 cup Finely Chopped Fresh Dill
  • 1 Tbsp Finely Chopped Dill Pickle
  • 1/2 tsp Dijon Mustard
  • Salt and Pepper to taste
Step 1:
 
  • Boil eggs until hard:
    • place eggs in medium pan of cold water
    • bring to gentle boil for 12 minutes
    • remove from heat and place in bowl of ice water
    • allow eggs to cool for several minutes.
  • Gently peel eggs taking care not to break or crumble the whites.
  • Cut eggs in half lengthwise (into 24 halves).
  • Remove yolks into mixing bowl and carefully set aside the egg-white halves.
  • Mash yolks with a fork and add mayonnaise, onion, dill, mustard, salt and pepper.
  • Combine well with fork, and if needed, add more mayonnaise to get a smooth, icing-like consistency.
Step 2:
  • 1 dozen Pimento-Stuffed Green Olives
  • Red Paprika
Step 2:
  • Slice olives in half cross-wise (into 24 halves).
  • Using a pastry bag or pastry syringe (or just a fork), carefully overfill the egg-white halves with the yolk mixture.
  • Garnish the center of each egg an olive half, pimento side up.
  • Arrange eggs on serving plate and sprinkle eggs lightly with Paprika.
  • Refrigerate before serving.