Serves: 12
Total Calories: 48
Cut each egg in half lengthwise. Remove egg yolks from whites and set whites aside. Sieve yolks and toss lightly with vinegar. Combine with mayonnaise, green onion, mustard, salt, and pepper. Spoon or pipe into egg whites, cover, and chill up to 24 hours.
Garnish just before serving. Best served the same day.
BLUE CHEESE STUFFED EGGS:
Stir 1 tablespoon crumbled blue cheese into filling and prepare as above.
This Favorite Stuffed Eggs recipe is from the Tasty Tidbits Cookbook. Download this Cookbook today.
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