Daisy Deviled Eggs
|Eggs||12 Large (1 Dozen)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Prepared yellow mustard||1 Teaspoon|
|White vinegar||1 Teaspoon|
|Iceberg lettuce leaves||4|
|Green onions||1 Bunch (100 gm)|
1. Prepare hard-boiled eggs according to the instructions on the next page. Cool in refrigerator or under running water.
2. Set aside 1 egg. Peel remaining eggs and slice into halves horizontally. Scoop out egg yolks, keeping whites intact.
3. Place egg yolks in mixing bowl; stir in mayonnaise, salt, black pepper, prepared yellow mustard, and white vinegar with a fork, whipping until fluffy. Refill each egg white with yolk mixture.
4. Peel reserved egg and slice into cross-sectional slices. Arrange iceberg lettuce leaves to cover the surface of a platter. Arrange clusters of deviled eggs in the shape of a flower, with the deviled eggs as the petals and 1 slice of plain hard-boiled egg as the center. Use green onion for the stem of the daisy. Chill until serving time.