Carol's Deviled Eggs

with: Carol's Honey Mustard

Recipe Ingredients

Recipe Instructions

2 tsp. Carol Hall's Honey Mustard
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7 large eggs

1/4 C Mayonaise (make your own if time permits)

1/2 tsp. Dry Mustard

2 Tbls. Sweet Pickle Relish

Several Flat Leaf Parsley Leaves for decoration

Paprika for color

Hard boil the eggs. Cool and peel. Cut 6 eggs in half lengthwise, remove yolks, set whites aside. Coarsely chop remaining egg and place it with yolks in a zip lock bag with mayo and Carol Hall's Honey Mustard. Seal bag and gently squeeze to blend ingredients. Snip one corner of the bag and squeeze egg mixture into egg white halves. Top with fresh parsley leaf and paprika.

Everyone enjoys a good deviled egg as an appetizer, as a light lunch, or an accompanyment to a salad. ENJOY!