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.

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