Deviled Egg Rounds
|Eggs||4 , hard cooked and shelled|
|Mayonnaise/Salad dressing||6 Tablespoon|
|Sweet pickle relish||2 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Liquid red pepper seasoning||3 Drop (Adjust Quantity As Per Taste)|
|Melba toast rounds||16|
1. Cut eggs crosswise into thin slices; remove yolks and press through a sieve into a small bowl.
2. Set aside 16 of the prettiest white "rings" for Step 3, then chop the remaining ones and add to sieved egg yolk. Stir in 4 tablespoons of the mayonnaise or salad dressing, relish, salt, mustard and liquid red-pepper seasoning.
3. Spread remaining 2 tablespoons mayonnaise or salad dressing on toast rounds; place an egg-white on each; spoon yolk mixture on top. Garnish with parsley. Chill until serving time.