Ingredients -
- A dozen Eggs
- 3 Tbsp Vegenaise
- 1 Tbsp Dijon Mustard
- 1/4 tsp dill
- Green onion tops
- celery
- Roasted paprika
Directions -
Heat the eggs in a pot of water just covering the eggs. Bring to a boil, then let boil for two minute. Turn off the heat and cover for 10 minutes. Immediately place eggs in ice water. Once cool, peal and cut into half. Empty yokes into a bowl and mash with a fork. In another bowl combine the Vegenaise, dijon mustard, dill, green onion and celery. Be sure to chop the onion tops and celery into very small bits. Mix together well, then add to the mashed up yokes. Mix until smooth. Add the mixture to a plastic sandwich bag and cut a small hole into the corner. Squirt enough yoke mix into each egg white. Top with paprika and it's ready to eat! Store in fridge.
