"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Deviled Eggs Recipe

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

Contributor:  
Contributor:  
Pam Kane
Added: Sunday, October 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 dozen eggs, hard boiled
Hellman's Mayonnaise
Gulden's brown mustard
A splash of vinegar

Directions:
Directions:
After eggs have cooled, slice in half - lengthwise. Remove the yolks and place in a bowl. Smash yolks until they are crumbled. Add mayo, mustard, and vinegar. Don't make it too runny - it should have the consistency of baby food. Fill the egg whites and refrigerate until you're ready to eat.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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