Spice up any summer barbeque or pot luck supper with these classic deviled eggs.
INGREDIENTS (for 6 servings):
- 6 hard-cooked eggs, peeled
- 1/4 cup mayonnaise
- 1/2 teaspoon McCormick® Parsley Flakes
- 1/2 teaspoon McCormick® Ground Mustard
- 1/4 teaspoon McCormick® Season-All® Seasoned Salt
- McCormick® Paprika
Carefully slice eggs in half lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork; add mayonnaise, parsley, mustard and Season-All®, mixing until smooth and creamy.
Spoon yolk mixture into egg halves. Sprinkle with paprika.
To hard cook eggs:
Gently place eggs in a single layer in a saucepan. Add enough cold water to cover eggs with 1 inch of water. Cover pan and bring just to a boil, over high heat. Remove from heat and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.