Devilled Eggs

1. 1

   When cool enough to handle, tap the eggs lightly on a hard surface to crack the shells all over, then remove the shells.

2. 2

   Make sure you get every piece of shell off of the eggs.

3. 3

   Cut the eggs in half lengthwise.

4. 4

   Carefully remove the yolks from the whites and place them in a small bowl; set the whites aside.

5. 5

   With a fork, mash the yolks together with the mayonnaise, mustard, and salt.

6. 6

   Stir in the parsley (or sprinkle the parsley on top after you fill the whites).

7. 7

   Using a small spoon, scoop the yolk mixture into the whites.

8. 8

   Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.