Parsley Deviled Eggs

8		hard-cooked eggs, peeled
1/4		cup mayonnaise or salad dressing
2		tablespoons chopped fresh parsley
1/2		teaspoon ground mustard
1/4		teaspoon salt
1/4		teaspoon pepper
1.	Cut eggs lengthwise in half. Slip out yolks and mash with fork. Mix remaining ingredients into yolks.
2.	Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours.

Special Touch

Garnish deviled eggs with red caviar and parsley, or top with thin slices of red pearl onions.

Success

Cut a very thin slice off the bottom of each egg white before filling to help the eggs stay in place on the serving plate.

How-To

For an interesting elegant look, cut eggs in half with a waffle-fry cutter.