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Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from Food Tastes Better Shared With The Ones You Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teri Burley
Added: Saturday, September 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 hard-cooked eggs
1 tsp salt
pepper to taste
1/2 tsp dry mustard
squirt of Dijon mustard
3 tablespoons mayonnaise (be generous)
1 tablespoon juice from sweet bread and butter pickles

Directions:
Directions:
Boil and peel eggs. Chill. Cut eggs in half, scoop out yolks, set whites aside (may want to rinse them in water to clear remaining yolks).

Prepare yolk mixture by placing all yolks in a large bowl, mash with a fork. Add all other ingredients except paprika. If too dry add more mayo or pickle juice to taste. Beat with Braun hand mixer.

Refill egg whites with yolk mixture. Sprinkle tops with paprika and chill until served. Make lots extra as these are good left over.

 

 

 

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