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Deviled Eggs Recipe

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

Contributor:  
Contributor:  
Joan Woods Calder
Added: Wednesday, July 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 dozen hard boiled eggs, cooled
1 tsp. cider vinegar
1 tsp. dry mustard
1 T. Grey Poupon dijon mustard
1/8 tsp. pepper
pinch of garlic powder
3/4 to 1 c. mayonnaise
paprika
olive slices, to garnish

Directions:
Directions:
Peel eggs and slice in half lengthwise. Remove egg yolks and transfer to a small bowl. Pat dry egg white slices. Mash egg yolks with a fork. Mix together all other ingredients. Add mashed egg yolks. Blend together with a hand mixer until desired texture and consistency is achieved (you may need to add more mayonnaise or adjust seasonings--taste it!). Spoon the egg mixture into the egg whites and top with a sprinkle of paprika and a olive slice. Cover and keep in refrigerator until serving. Eggs are best served the same day, but can be made the night before.

 

 

 

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