"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Deviled Eggs Recipe

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

Contributor:  
Contributor:  
Granny - Lucy Williams Tucker
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
12 hard boiled eggs
1 tsp. mustard
2 T. mayo (Hellman's is preferred)
1 tsp. white vinegar
salt and pepper to taste

Directions:
Directions:
Sliced the cooked eggs in half. Remove the yolks from the egg whites. Place yolks in a bowl that is big enough so you can mash yolks with a fork. Mash up yolks. Add mustard and vinegar and salt and pepper. Stir in mayo. Place some of the yolk mixture into each half of cooked egg white. Sprinkle with paprika.
Variations: Use mustard and vinegar but no mayo and add pickle relish.
Use light mayo made with olive oil instead of regular mayo.
Instead of pickle relish use green olives, finely chopped and top each half with a thin slice of olive with pimento slice.
Use spicy brown mustard in place of the mustard and vinegar. Place a chopped piece of spring onion top on each egg.
Or use horseradish in place of mustard and mayo and add a sprinkle of garlic powder.
You can use homemade mayo also so you can control the amount of salt. I use lite salt. Some people use white pepper, ground or crushed, as the black pepper shows up, but white blends in!

Number Of Servings:
Number Of Servings:
24

 

 

 

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