Deviled Eggs



  • 12 large eggs                                                                                    
  • 1/4 to 1/c mayonaisse                                                                            
  • 1 Tablespoon yellow mustard                                                            
  • salt and pepper                                                                                  
  • dash of celery seed                                                                                                                           


 Boil eggs until hard boiled. Peel and half eggs. Scoop out yolks into a separate bowl. Mash yolks and add mayo, mustard, salt and pepper and celery seed. Mix well. Place egg yolk mixture in pastry bag and quirt into egg white. Garnish as desired with paprika, parsley, etc.

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