Dianne'S Disheviled Eggs(Servings: 12) - cooking recipe

Ingredients

12 extra large eggs, hard-boiled
1/4 c. unsalted butter, softened
2 Tbsp. Dijon mustard
1/2 c. mayonnaise
fresh flat parsley, chopped
salt
pepper

Preparation

Cut the eggs into halves lengthwise.
Remove the yolks to a food processor; process until smooth.
Add the butter, mustard, mayonnaise, salt and pepper; process again until smooth.
Stuff the egg yolk mixture into the egg whites with a spoon.
Press the halves together gently.
Garnish with parsley.
Chill until serving time.
Interesting way to serve traditional deviled eggs.