Potato Salad Deviled Eggs

This one really looks different.
I know its just eggs ... but I can almost taste the difference.  Can't you?

Yield: 6

Ingredients

• 6 hard cooked eggs, peeled
• ¼ cup mayonnaise
• 1 tsp. mustard, yellow or Dijon
• ⅛ tsp. coarse kosher salt
• ¼ cup finely diced cooked potato
• 1 garlic clove, crushed
• 1 tbsp. each minced red bell pepper, radish, chopped parsley

Instructions

1. Cut hard cooked eggs in half lengthwise and remove yolk. Set whites aside.
2. In the base of the Power Chef® System fitted with paddle attachment add yolks, mayonnaise, mustard, salt, garlic, vegetables and parsley. Cover and pull cord until mixture is well combined.
3. Fold in potatoes and spoon mixture into egg white wells. Garnish with additional radish or parsley.

Notes
Hold up to 24 egg halves for mess-free transport in our Egg Tray Inserts.

Don't forget, I am your Tupperware Consultant, so check out all these pieces, and so much more on my Tupperware Site.

Make sure you make a copy of this recipe so that when Easter rolls around and you have a ton of colored eggs ... you have this at the ready.  I know I will have it printed out and tacked up on my refrigerator.