"Those who forget the pasta are condemned to reheat it."--Unknown

Deviled Eggs Recipe

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

Stephen Hurt
Added: Thursday, November 27, 2008


6 eggs
1/4 tsp prepared mustard
1/8 tsp dill
3 tbsp mayonnaise
1/8 tsp white pepper
1/8 tsp paprika
1/8 tsp salt
1-2 tsp milk

Place eggs in a pan and cover with water. Boil eggs for about 4 minutes.

Remove from heat and place in ice water. Let cool down to room temperature.

Peel under cold running water. Slice eggs in half. Place egg whites on a plate or serving tray rinsed and dried.

Mash egg yolks with a fork and add all ingredients except for paprika.

If desired, you can add more mayonnaise with a little bit of milk (small amounts at a time, as you can always add but not take out or you'll end up boiling another egg or two.. lol..)

Fill each half about a teaspoon and sprinkle with paprika. Cover and refrigerate up to 24 hours.

Makes about 6 servings. Be creative, top with bay shrimp, anchovies, or add some of your favorite spices.

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