"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Deviled Eggs Recipe

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

Contributor:  
Contributor:  
Jill Hofler
Added: Sunday, March 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 dozen eggs
Mayonnaise
Mustard
Salt to taste
Pickle juice
Sweet Pickles
Green Olives
Paprika

Directions:
Directions:
Place eggs in one layer in a large pot or Dutch oven. Cover eggs with water to one inch above eggs. Bring to a rolling boil. Take off the heat and let stand, covered for 20 minutes.
Drain eggs and immerse in cold water.
Gently peel eggs and slice in half lengthwise
Remove yolks and mash with a fork.
Add mayo, mustard, and salt to taste.
Add a small amount of sweet pickle juice, if desired.
Mash with fork until very creamy.
If you wish you may put finely chopped sweet pickles in the mixture.
Spoon into egg halves.
If desired, garnish with a slice of pickle or pimento stuffed green olive or with a sprinkle of paprika.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This technique of cooking the eggs prevents the dark ring which sometimes forms around the yolk.

 

 

 

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