Deviled Eggs

While browsing through many food relate blogs I came across this very straight forward, quick recipe called "deviled eggs" which is traditionally prepared on Easters. These can be served as appetizers during a coctail party and I am sure they'll be the first one to disappear.I loved piping out the egg yolk mixture through a zip lock bag but I feel its much easier to spoon into them. Next time you want to have eggs for breakfast try making these "deviled eggs" instead of the normal boiled eggs the kids are going to love them ! Happy Easters to all !

Ingredients
6 hard boiled eggs
2 tsp dijon mustard
2 tsp mayonnaise
1 tbsp very finely chopped onion
1/4 teaspoon tabasco
Salt and pepper
1 stick of parsley
1 dollop of butter
Method
Peel the eggs. Slice each egg lengthwise in half using a sharp knife. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
in a sauce pan add a dollop of butter and sauté the very finely chopped onion.
Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, parsley and a sprinkling of salt. Spoon egg yolk mixture into piping bag and put it over the egg white halves. Sprinkle with pepper.
Serve immediately