Devilled Eggs
  • 6 hard-cooked eggs
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons mayo
  • 2 teaspoons grated onion
  • 3/4 teaspoon dry mustard
  1. Peel eggs and half lengthwise.
  2. Carefully remove yolks and mash or press through sieve.
  3. Add remaining ingredients and combine lightly.
  4. Pile back in whites and press each two halves together again.
  5. Wrap separately in waxed paper and chill.
  6. Decorate with olives, pickles or nuts.
this recipe comes from my mother-in-law Stella Timms. She usually serves this at Easter breakfast.