"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from Family & Friend Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimberly Howard
Added: Thursday, December 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 hard-cooked eggs
1/4 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
3 tbsp. mayo

Directions:
Directions:
Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork. Mix in salt, mustard, pepper, and mayo. Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate no longer than 24 hours.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
You may want to double this, they usually go quick.

 

 

 

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