Lunch: Tater Salad Deviled Eggs Recipe
Ingredients
3/4 cup cubed small red potatoes
6 hard-cooked eggs
1/4 cup mayonnaise
2 teaspoons dill pickle relish
1 teaspoon Dijon mustard
Dash each salt and pepper
2 teaspoons minced fresh parsley
Instructions
Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool.
Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the potatoes, mayonnaise, relish, mustard, salt and pepper; mix well. Stuff into egg whites. Sprinkle with parsley. Refrigerate until serving.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
