Dijon Deviled Eggs
From Patricia Mitchell's article on deviled eggs.
Add the salad dressing, mustard, vinegar and pepper and mix well.
At this point, taste the mixture to determine the amount of salt you want to add. It's easy to over-salt deviled eggs, and I recommend a light hand with the shaker. You may prefer no salt at all.
Fill each of the egg white halves with a dollop of the mixture. If you like, you can put the mixture in a pastry bag and fill the eggs with a decorative pastry tip. Or put the mixture in a plastic sandwich bag, cut off a corner and squeeze the mixture into the whites with a swirl. Sprinkle lightly with paprika.
Refrigerate for 3 to 4 hours before serving to allow flavors to develop.
Recipe editor Patricia Mitchell
Online Since 1997
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