"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Crunchy Garden Deviled Eggs Recipe

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

Contributor:  
Contributor:  
Marla Warden
Added: Tuesday, June 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 hard-cooked eggs, peeled
2 tablespoons mayonnaise
2 tablespoons Miracle Whip Salad Dressing (or sour cream)
1 teaspoon prepared mustard
¼ cup finely minced dill pickle
¼ cup finely minced green onions
¼ cup finely minced radish
¼ teaspoon Johnny’s Seasoning salt, (or salt)
¼ teaspoon pepper

Directions:
Directions:
Cut eggs lengthwise in half. Slip out egg yolks; mash with fork. Stir in remaining ingredients.
Fill egg whites with yolk mixture, heaping lightly. Refrigerate and best served cold. Leftovers will keep nicely up to 5 days in a sealed container.

Variation:
Cut eggs width-wise, for a change. When cutting width-wise, trim off the rounded tips of the egg, so it will sit flat.

Number Of Servings:
Number Of Servings:
16 appetizers
Preparation Time:
Preparation Time:
10 mins
Personal Notes:
Personal Notes:
Every Easter or family dinner, Grandmama’s deviled eggs were Dallas’ favorite traditional food. Here is my version of those fluffy, melt-in-your-mouth deviled eggs.

 

 

 

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