Wednesday, August 3, 2011

Thursday, November 18, 2010

Lady Luncheon's Lemon-Parsley Deviled Eggs


Ingredients
  1. Eggs, punctured with a tiny hole
  2. Lemon Juice (squeeze)
  3. Parsley (very finely cut)
  4. Mayonnaise
  5. Pepper
Procedure
  1. Boil eggs for 8 minutes, de-shell under cold running water, cut in half and separate yolks from whites
  2. Combine yolks, 2, 3, 4 and 5 to a paste, then re-form with 2 spoons back into whites.