"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 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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