Totaly divine deviled eggs

This dish was made originally for this year's Thanksgiving meal. 
Everyone liked it so much, it became a treat for Shabbat dinners (and beyond).

7 large hard boiled eggs

2 Tsp. yellow mustard

3 Tsp. mayonnaise

1/4 to 1/2 cup chopped green onions (scallion)

salt and pepper



1. cut the hard boiled eggs in halves and empty the yellow into a bowl.

2. wash the whites and let dry (it's no necessary, but will make 
better looking results when the whites don't have yellow residue stuck to them). 

3. Add the mustard, mayonnaise, chopped green onions and mix well to a smooth mixture.

4. Taste before adding salt and pepper, as the Mayo and mustard may be enough.

5. Move the mixture into a decorating bag  (or a regular sandwich bag and cut the edge to allow the mixture out) and fill the egg whites.

6. Place the eggs in a serving dish and decorate with chopped green onions.