"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Deviled Eggs Recipe

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

Contributor:  
Contributor:  
Carolyn Engblom
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 dz eggs
1/4 c. Relish
2 T. Dry Mustard
Sm Cream Cheese (softened)
Salt
White Pepper (Optional)
Paprika

Directions:
Directions:
Hard boil eggs - cool and peel
Cut eggs in half lengthwise
Remove yolks and place in mixing bowl
Place egg white halves on platter
Add softened cream cheese, relish and mustard to yolks and mix until creamy
Add salt and pepper to taste
May add additional relish and/or mustard to taste
Fill egg white halves with mixture
Sprinkle with paprika
Refrigerate

 

 

 

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