"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

My Deviled Eggs Recipe

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This recipe for My Deviled Eggs, by , is from Southern Comfort Foods , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vanessa Keith
Added: Saturday, February 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 doz. eggs boiled & peeled
1 c. real mayonaisse
2 Tbsp. mustard
salt & pepper to taste

Directions:
Directions:
Place eggs in a saucepan of cold water, on high heat. bring to a rolling boil. Reduce heat to medium high and continue to boil for 8 minutes. Take off heat and drain water from eggs. Pour into a bowl of cold water place a handful of ice cubes in water. This will make peeling easier. Peel shells off eggs, making sure to wash eggs to get leftover shells off. Cut eggs in half lengthwise,place whites in serving dish and yolks in a medium sized bowl. With a fork, break egg yolks up and mash them until they are in small pieces. Add mayo and mix. Add mustard one tablespoon at a time and taste. Finally add salt and pepper to taste. Spoon into a zipper type sandwich bag. close zipper and cut off one of the tips of the bag. Squeeze into egg halves.
Optional: Sprinkle a little paprika over top of eggs.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
10-12 cooking , total about 25 minutes
Personal Notes:
Personal Notes:
You can use food processor to beat eggs and to add ingredients, then pour into bag. Makes for easy cleanup.

 

 

 

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