Deviled Eggs
- 5 large hard boiled eggs, cooled and shelled
- 1-2 tablespoons 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
- Cut the eggs in half and remove the yolks
- Place the yolks in a bowl and mash
- Stir vegenaise, mustard, parsley, celery, shallots, salt and pepper into yolks
- Spoon filling into egg whites
- Keep refrigerated until serving
- Sprinkle with paprika, or if you’re feeling zany, use smoked paprika
- Serve
Makes 10 Deviled Egg Halves
Stolen From HERE!
