"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 Lakeholm Church of the Nazarene Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Lowe
Added: Wednesday, December 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 hard boiled eggs;
3 Tbsp Mayonnaise;
1/2 tsp dry mustard;
1/4 tsp salt;
1/4 tsp pepper.

Directions:
Directions:
Cut peeled eggs lengthwise into halves. Take out yolks, mash with fork. Mix in mayonnaise, dry mustard, salt and pepper. Fill whites with egg yolk mixture. Cover and refrigerate up to 24 hours. I make mine the day before. I also sprinkle eggs with Paprika.

Number Of Servings:
Number Of Servings:
6

 

 

 

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