DEVILED EGGS WITH PIMENTOS AND PARSLEY

Teri's Kitchen
MAKES 10 DEVILED EGGS
INGREDIENTS

• 5 hard-cooked eggs, peeled and halved lengthwise
• Salt and pepper to taste
• 1/4 teaspoon onion powder
• 1/2 teaspoon Dijon mustard
• 2 tablespoons mayonnaise (can use light or canola)
• 1-1/2 tablespoons drained chopped pimentos or finely chopped red bell peppers
• 2 teaspoons finely chopped fresh parsley
• 10 small parsley leaves (garnish)

Remove the yolks from the eggs, being careful not to tear the whites, and place in a small bowl. Mash with the back of a fork. Add the salt, pepper, onion powder, mustard and mayonnaise and stir until well-combined. Stir in the pimentos and chopped parsley. Taste for seasoning. Fill egg whites with yolk mixture using a spoon or piping bag. Garnish each with a parsley leaf. Serve immediately or cover and refrigerate until needed.

Notes: This recipe can be made in any amount. The prepared eggs can be made a day ahead, but wait until serving to garnish with the parsley. Leftovers can be refrigerated for up to four days. If desired, you can substitute nonfat plain yogurt for all or most of the mayonnaise for an equally delicious and slightly healthier version.
 Laura