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Deviled Eggs Recipe

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

Contributor:  
Contributor:  
Karen Miller
Added: Thursday, May 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs, boiled
3 T. mayo
1/2 t. salt
1/4 t. black ground pepper
1 T. prepared yellow mustard
1/2 t. rice vinegar
1/2 cup chopped sweet or dill pickles
green stuffed olives to put on top

Directions:
Directions:
Boil eggs & remove shell. Cut in half. Put the yolk into a glass bowl & mash with a fork. Add the remainder of ingredients & spoon into the egg whites. Cut the olives in half & lay a half with the pimento side up on top of each egg. Cover & chill (the eggs that is) a couple of hours before serving.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I always double the recipe, because almost everyone loves deviled eggs. They make a good lunchbox snack. You can keep them refrigerated for a couple of days.

 

 

 

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