"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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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