"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Deviled eggs Recipe

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This recipe for Deviled eggs, by , is from Joanie's Friends and Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carly Mikuta
Added: Tuesday, August 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
creole mustard, light mayo, cavender's greek seasoning, paprika, pepper, green olives and eggs.

Directions:
Directions:
Boil a dozen eggs with tsp. of salt for 15 minutes. Mix yolk, 1 cup mayo, 2 tbsp of creole mustard, pepper to taste, and 1/2 tsp of cavender's seasoning in bowl. Place all mix in to ziploc bag and cut one corner off for filling eggs. Top off with sprinkle of paprika over eggs and half of green olive.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I have been making deviled eggs for years now at our family parties. I make by instinct so if you feel like you need a little more of something like mayo then go for it. Cavender's seasoning and creole mustard is what makes my eggs special. If you dont like to spicy only use 1tbsp of mustard.

 

 

 

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