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Deviled eggs Recipe

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This recipe for Deviled eggs, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jack Wells
Added: Monday, January 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 eggs
1/2 C mayonnaise
1 tsp parsley flakes dried
1/2 tsp chives dried
1/2 tsp mustard dried
1/2 tsp dill weed
1/4 tsp salt
1/4 tsp paprika
1/8 tsp black pepper freshly ground
1/8 tsp garlic powder
2 T milk

Directions:
Directions:
Place eggs in a cooking pot. Cover with water. Cover pot. Heat until boiling, remove from heat. Leave pot covered for 10 minutes. Remove eggs from hot water, chill with cold water and ice. Remove shell. Cut egg in half lengthwise, remove yolk and place in large bowl. Add rest of ingredients and mash together. Spoon ingredient into egg white and sprinkle with paprika.

Personal Notes:
Personal Notes:
By using the method and timing above, the yolk will be still yellow.

 

 

 

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