"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Deviled Eggs Recipe

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

Contributor:  
Contributor:  
Mary Ann Holcomb Bivans-Grimm and Jim
Added: Saturday, December 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 dozen hard cooked eggs

1/2 C mayonnaise
1 tsp yellow mustard
1 tsp Dijon mustard
salt and pepper

Directions:
Directions:
Mix together egg yolk, mayo, mustards, salt and pepper. I use an electric mixer to make this filling smooth.

Number Of Servings:
Number Of Servings:
24 deviled eggs
Personal Notes:
Personal Notes:
Before I cook the eggs, I poke each one with a needle in the large end of the egg. That makes peeling the shell off much easier.

To cook the eggs, I bring them to a boil, cook 1 minute and turn off the heat, let the eggs sit in the water for 15 minutes, then drain and cool. You will have perfect hard boiled eggs.

 

 

 

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