"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Keevers
Added: Thursday, November 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 large eggs
1/8 c. mayo
1/8 c. miracle whip
1 t. yellow mustard
dash of hot sauce
1 T. grated onion
Salt and pepper to taste
Paprika for garnish

Directions:
Directions:
Place eggs in large saucepan, cover with cold water and bring to a boil. Remove from heat, cover and let stand 20 minutes. Pour off hot water and cover with cold water. Shake pan to crack the shells and let them sit in the cold water 5 minutes. Peel eggs, cover and chill for 1 hour. Note: it's better to use eggs that are close to the expiration date, because really fresh eggs are hard to peel.
Halve the eggs lengthwise. Remove the yolks and transfer them to a bowl; mash with a fork. Add mayo, miracle whip, mustard, hot sauce, onion, and salt & pepper to taste. Scoop into a plastic food storage bag, cut off the corner of the bag, and squeeze filling into each egg white half. Sprinkle tops with paprika.

Personal Notes:
Personal Notes:
Always a favorite! Bacon is also a great addition if you want.

 

 

 

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