Garden Deviled Eggs - cooking recipe

Ingredients

6 eggs, hard-cooked
1/4 c. garlic and herb cheese spread
2 Tbsp. mayonnaise
2 Tbsp. finely chopped onion
1 Tbsp. finely chopped pimientos
1 Tbsp. Grey Poupon Dijon mustard
48 Wheat 'N Bran Triscuit wafers
parsley and tomato (for garnish)

Preparation

Cut eggs crosswise in slices.
Scoop out yolks into a small bowl.
Mash well.
Set egg whites aside.
Stir cheese spread, mayonnaise, onion, pimientos and mustard into yolk until smooth and well blended.
Top each Triscuit wafer with an egg white slice.
Spoon yolk mixture onto egg whites.
Garnish with parsley and tomatoes, if desired.
Makes 48 appetizers.