Ingredients
8
hard-cooked eggs, peeled
1/4
cup mayonnaise or salad dressing
2
tablespoons chopped fresh parsley
1/2
teaspoon ground mustard
1/4
teaspoon salt
1/4
teaspoon pepper
Preparation
Cut eggs lengthwise in half. Slip out yolks and mash with fork. Mix remaining ingredients into yolks.
Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours.
