1 cup of parsley leaves
1 1/2 cups of mayonnaise
1 tablespoon of mustard
1 tablespoon of lemon juice
13 hard-boiled eggs
1 cup of parsley leaves
1 1/2 cups of mayonnaise
1 tablespoon of mustard
1 tablespoon of lemon juice
13 hard-boiled eggs
Chop the parsley well and mix it with the mayonnaise, mustard, and lemon juice
Season to taste with salt and black pepper if necessary
Cut the eggs in half lengthwise
Cover each half with the parsley mixture and refrigerate until serving time
Serve 26 portions.
