Deviled Eggs Provencale
appetizers
4 hard-boiled eggs; * see note
3 tablespoons mayonnaise
1 1/2 teaspoons anchovy paste
1 teaspoon Dijon mustard
2 tablespoons green pepper; chopped fine
Mash egg yolks; mix smoothly with mayonnaise, anchovy paste, and mustard. Mix in pepper. Mound egg yolk mixture in egg whites. Cover and refrigerate until ready to serve (up to 8 hours).
NOTES : Cut eggs in half lengthwise. Remove yolks to a bowl, reserving whites. Yield: 4 servings.
Contributor: © 1995 Cole Group, Inc.
Yield: 4 servings
Preparation Time: 0:00
