Serves: 12
Total Calories: 44
Cut eggs in half lengthwise. Remove yolks from whites and place in a medium bowl set whites aside.
Sieve yolks and toss lightly with vinegar. Add mayonnaise, green onion,mustard, salt and pepper mix until smooth. Using a decorating bag fitted with a star tube, pipe egg yolk mixture into each egg white or use a spoon if desired. Cover and chill for 1 to 2 hours before serving.
Garnish with small pieces of blue cheese, sliced olives, cooked shrimp, parsley or dill sprigs, pimientos or capers if desired.
This Basic Stuffed Eggs recipe is from the Outdoor Dining And Grilling Cookbook. Download this Cookbook today.
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