An Easter Recipe from the Culiary Arts Program: Deviled Eggs

Ingredients:
• 6 hard-boiled eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 baby dill pickle, finely diced
• Salt and pepper
• Paprika for garnish

1. Peel shells off cooled hard-boiled eggs
2. Slice into halves lengthwise
3. Remove yolks from whites and place in a small round bowl
4. Mash yolks
5. Add Mayonnaise, mustard, diced pickle
6. Add salt and black pepper to taste
7. Mix well
8. Spoon or pipe yolk mixture into the white halves
9. Sprinkle with paprika
10. Chill in refrigerator and serve cold

Interested in our Culinary Arts program? Please go to http://stcharles.ca/CHEF




An Easter Recipe from the Culiary Arts Program: Deviled Eggs