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
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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