Zesty Devilled Eggs
from Betty Crocker's New Cookbook
prep: 15 mins
makes 12 devilled eggs
6 Hard Cooked Eggs, peeled
3 tbs. mayo, salad dressing, or half-and-half
1/2 teas ground dry mustard
1/8 teas salt
1/4 teas pepper
1/2 cup (2 oz) finely shredded cheese (we used cheddar)
2 tbs chopped fresh parsley or 1 teas prepared horseradish (or, if you're us, both)
(and now, the directions, for you heathens who've never made devilled eggs)
1. cut eggs carefully lengthwise in half; slip out yolks,place in a bowl and mash with a fork. reserve the whites. (a really sharp knife and moving quickly is the best way to guarantee not ending up with misshapen eggs. not that i'd know anything about those.)
2. stir in all other ingredients, mixing well.
3. fill the whites with mixture and chill until they're cold, if you can wait that long.