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Crunchy Garden Vegetable Deviled Eggs


Servings: 1 dozen deviled eggs

6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or
   salad dressing
1 teaspoon prepared mustard
1/4 teaspoon salt
1 tablespoon finely chopped
   red bell pepper
1 tablespoon finely chopped
   green onion


Cut the eggs lengthwise in half, remove the egg yolks, and mash them with a fork.

Stir in the remaining ingredients. Fill the egg whites with the egg yolk mixture, heaping slightly.

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