"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from The LaRue Wood Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Curtis Allen
Added: Saturday, August 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 Eggs (or as many as you want)
Pickles
Mayonaise
Lawry's Seasoning Salt
Pepper

Directions:
Directions:
Boil eggs, shell eggs, cut lengthwise and scoop out the yoke into a bowl. Add chopped pickles and mayonaise to desired consistency and spoon back into egg whites. Sprinkle with Lawrys Seasoning Salt and pepper.

Number Of Servings:
Number Of Servings:
24

 

 

 

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