"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
This recipe for Deviled Eggs, by Margaret Opsahl, is from Herring Heritage Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 eggs 1 tsp mustard 1/4 tsp salt dash of pepper 2 T mayonnaise
Bring eggs to a boil and then simmer for 13 minutes. Rinse under cold water and peel eggs. Cool in the fridge before cutting them in half, lengthwise. Remove the yolks and mash them. Then add the rest of the ingredients and mix until smooth. Fill the egg whites with the yolk mixture.
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