Begin by hard-boiling as many eggs as you will need.

After the eggs are boiled and cooled a bit, peel them and then slice each one in half
lengthwise.

Remove the yolks and place them in a plastic sandwich bag. Add to the bag pepper
to taste and enough mayonaise to
make them pasty, plus a hint of mustard and a
pinch of parsley flakes and a pinch of Lawry's Seasoned Salt
.

Seal the bag and squash the ingredients with your fingers until it is mixed well.

Snip a corner of the bag so that the contents can be squeezed into the egg halves,
and divide it equally.

There, sprinkle with Paprika, and if you remembered to make an extra one it's
tasting time.
The Salad Chef presents ...
Deviled Eggs
at The Fatted Café
Simple is better here
More Pennsyvania dishes ...
Best Hard-Boiled Eggs
| Back Home | The Dinner Menu | More Salads |
Guard Cat on Duty