Garden Deviled Eggs
Garden Deviled Eggs is an moderately easy dinner. Made with 6 eggs, hard-cooked, 1/4 c. garlic and herb cheese spread, 2 tbsp. mayonnaise, 2 tbsp. finely chopped onion and 1 tbsp. finely chopped pimientos, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
Cut eggs crosswise in slices.
Scoop out yolks into a small bowl.
Mash well.
Set egg whites aside.
Stir cheese spread, mayonnaise, onion, pimientos and mustard into yolk until smooth and well blended.
Top each Triscuit wafer with an egg white slice.
Spoon yolk mixture onto egg whites.
Garnish with parsley and tomatoes, if desired.
Makes 48 appetizers.
π· Perfect Pairings
Complete your meal with these
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