DEVILED EGGS WITH PIMENTOS AND PARSLEY

MAKES 10 DEVILED EGGS

I have always been fascinated with the many different versions of deviled eggs. I just love them, although I don't make them often. So, if you ever invite me to dinner, make extra.

INGREDIENTS

5 hard-cooked eggs, peeled and halved lengthwise

Salt and pepper to taste

1-1/2 tablespoons drained chopped pimentos

1/4 teaspoon onion powder

2 teaspoons finely chopped fresh parsley, plus a little more for garnish

1/2 teaspoon Dijon mustard

2 tablespoons mayonnaise

Remove egg yolks from white and place in small bowl. Mash with back of fork. Add the remaining ingredients and stir until well-combined. Taste for seasoning. Fill egg whites with yolk mixture using a spoon or piping bag. Garnish each with chopped parsley.

Notes: Recipe can be made in any amount. Refrigerate eggs until needed. I enjoy them the next day, after the flavors have had time to blend, but I would wait until then to garnish with the parsley.

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