Need a Simple Appetizer for a Party?
St. Patrick’s Deviled Eggs
By The Gourmet Farm Girl
6 boiled eggs = 12 deviled eggs
2 T Real mayonnaise
3 T Light Salad Dressing
1 T Dijon Mustard
1 T minced onion
1 T Sugar
¼ t celery seed
Dash of white pepper
Pinch of salt
2 cups fresh spinach
Fresh dill for garnish
Boil eggs and cool; cut eggs in half and remove yolks. Place yolks in the large bowl of a food processor and add all remaining ingredients. Pulse on and off till the mixture turns creamy and green. Add a few more leaves of spinach if more color is needed.
Fill each egg white with the filling and garnish with a small sprig of dill for more color.
Makes 12 finished deviled eggs
ENJOY Your Day!
The Gourmet Farm Girl