Deviled Eggs

Finger Food
12 Egg
4 tbs Mayonnaise
2 tsp Dijon Mustard
1 tsp Fresh Chive
1 tsp Tarragon
24 Olive

*** Hard boil eggs. Shell eggs and cut them in half lengthwise. Scoop out yolks carefully so not to damage whites. Crush yolks and mix with mayonnaise, mustard, chives and tarragon. Salt and pepper to taste. Put filling back into egg whites. Garnish with olives. Refrigerate and remove 1/2 hour before serving.

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Cajun Country -- New Iberia, Louisiana