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"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

Yvette's Version of Deviled Eggs Recipe

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This recipe for Yvette's Version of Deviled Eggs is from The Wells Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 dozen eggs
salt and pepper to taste
1/2 tsp. dry mustard
dab of garlic
paprika
Directions:
Directions:
Boil, peel and split eggs lengthwise. Remove yolks, place in bowl and mash.

Season well with salt, pepper, mustard and garlic.

Fill the eggs with yolk mixture on a platter.

Sprinkle with paprika and serve garnished with sprigs of green onion or parsley.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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