"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Anthony's Devils (deviled eggs) Recipe

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This recipe for Anthony's Devils (deviled eggs), by , is from The Pennington Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anthony Codianni
Added: Sunday, December 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 dozen eggs (large)
1/2 cup Mayo
1/2 Dijon Mustard
Salt & Pepper to taste

Optional to make it spicy:
Tabasco Sauce and Cayenne Pepper
Paprika

Directions:
Directions:
Take the eggs out of the fridge and let them sit on counter for 15 minutes before boiling. (This will prevent cracking.)

In a large pot of boiling water hard boil the eggs. Let eggs cool. Crack and peel all shells.

Cut eggs in half long ways. Remove yolks to a separate mixing bowl and set whites aside. Mash yolks in mixing bowl and add mayo, and mustard. Add optional hot sauce, salt and pepper to taste. Mix until smooth. Fill egg whites with yolk mixture and garnish with paprika or cayenne pepper.

Enjoy!

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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