"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Rhodes
Added: Friday, January 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 eggs
4 tbsp. mayonnaise
2 tsp. yellow mustard
2 tsp. sweet relish
Salt
Pepper
Paprika, for dusting

Directions:
Directions:
Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold. For a little bit of a kick, add chipped up jalapeņo peppers and a bit of their juice.

Personal Notes:
Personal Notes:
I remember having these ALL OF THE TIME at Memow and Pawpaw's house...Christmas, Thanksgiving, Easter, 4th of July....or just a family barbecue. I loved being in the kitchen as a kid...never outside playing around...so my job was usually to "dress" the eggs or stuff the celery. The "dressed eggs" were definitely my favorite....and still are.

 

 

 

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