Wednesday, April 3, 2013

Deviled Eggs - Elana's Pantry

Deviled Eggsprinter friendly
  • 5 large hard boiled eggs, cooled and shelled
  • 1-2 tablespoons grapeseed oil vegenaise
  • 1 tablespoon dijon mustard
  • ¼ cup minced parsley
  • ¼ cup (very finely) diced celery
  • 1 teaspoon minced shallots
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon pepper
  • paprika for garnish
  1. Cut the eggs in half and remove the yolks
  2. Place the yolks in a bowl and mash
  3. Stir vegenaise, mustard, parsley, celery, shallots, salt and pepper into yolks
  4. Spoon filling into egg whites
  5. Keep refrigerated until serving
  6. Sprinkle with paprika, or if you’re feeling zany, use smoked paprika
  7. Serve
Makes 10 Deviled Egg Halves

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