Finely chopped almonds give these deviled eggs a nice crunch.
- 6 hard-cooked eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon very finely chopped white or green onions
- 2 tablespoons finely chopped slivered almonds
- 2 tablespoons finely grated Cheddar cheese
- Salt and pepper to taste
- Dash paprika
- 12 whole roasted almonds
Cut the eggs in half lengthwise and remove the yolks. Place the yolks, mayonnaise, mustard, onions, chopped almonds, cheese, salt, and pepper in a quart-sized plastic bag. Close the bag and knead until the contents are thoroughly blended. Push the contents toward one corner. Snip about 1/4″ off the corner of the bag. Squeeze the bag gently and fill the egg whites with the yolk mixture. (Or, combine the ingredients in a bowl and spoon the mixture into the egg whites.) Sprinkle with paprika and garnish with whole almonds. Cover and refrigerate until ready to serve. Makes 12 egg halves.