Yield: 4 servings
Use up your leftover devilled eggs in this recipe.
Ingredients:
- ¼ cup mayonnaise
- ¼ cup finely chopped green onion
- ½ tsp. prepared yellow mustard
- ¼ tsp. salt
- ¼ tsp. garlic powder
- ¼ tsp. paprika
- ⅛ tsp. black pepper
- 12 halved devilled eggs, made with slaw dressing
- For serving toast with lettuce
Directions:
- Combine mayonnaise, green onion, mustard, salt, garlic powder, paprika and black pepper in a bowl until smooth.
- Chop devilled eggs into small pieces, add to mayo and stir until well-combined.
- Serve with lettuce leaves on toasted bread or with crackers.
