1 1/2 Tablespoons mayannaise, more if needed to make mixture creamy
1 teaspoon yellow mustard
salt and pepper to taste
2 - 2 1/2 teaspoon relish
Bacon Bites (opt.)
Instructions
Peel boiled eggs, cut in half. I like to cut mine
length wise. Mix mayannaise, mustard, relish, and
salt and pepper Divide mixture as evenly as
possible in egg white halfs.
My Great Grand Daughter Kiri Byers started helping
make the Angel Eggs when she was 4 years old.
She also helps make potato salad. For her age she
remembered how to make both dishes.
Originally Submitted
5/1/2014
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