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GG's Deviled Eggs Recipe

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This recipe for GG's Deviled Eggs, by , is from The Calabro Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grace Cookson
Added: Monday, September 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 dozen eggs
2 teaspoons French's Yellow Classic mustard
1/3 cup Hellman's mayonnaise
6 green olives stuffed with pimentos
Salt and pepper
Paprika

Directions:
Directions:
First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Bring the water to a boil. Cover, and remove from heat. Let sit covered for 15-17 minutes. Transfer eggs into pan filled with cold water and ice (this is a fast way of cooling eggs). Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.

Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

Using a fork or pastry blender, mash up the yolks and add mustard, mayonnaise, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves (waste no filling). Sprinkle with paprika and top with 2 slices of pimento olives.

Refrigerate until ready to serve.

Makes 2 dozen deviled eggs.


Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
My family requests this dish for every picnic or family gathering!

 

 

 

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