"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Guilt Free Deviled Eggs, by Barbara Lee, is from SMYRNA'S 50th ANNIVERSARY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cut each egg in half and remove the yolk into a large bowl. Using a fork, mash the yolks until they are small, uniform and granular. Then add remaining ingredients. Stir to combine and scoop back into egg halves. Very good!
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