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

Egg Hors D’ouevres (aka Deviled Eggs) Recipe

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This recipe for Egg Hors D’ouevres (aka Deviled Eggs), by , is from Let's Cook! The Rathbone Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rathbone Standards
Added: Wednesday, March 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Dozen Hard Boiled Eggs
1/2 cup Best Foods Sandwich Spread
Paprika (optional)

Directions:
Directions:
1) Cut the eggs length-wise and remove yolks.
2) Put the yolks in a bowl and blend with Best Foods Sandwich Spread.
3) Scoop yolk mixture into egg whites (or use a pastry bag with a shaped nozzle to make it pretty).
Sprinkle with paprika, chill and serve.

Number Of Servings:
Number Of Servings:
2x the # of eggs used
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This recipe was originally given to me by Grandma (Catalina). Just remember, it HAS TO BE Best Foods Sandwich Spread... Grandma would settle for nothing less... Aunt Cathy told me that Grandpa got in trouble once for buying the wrong brand :)

Sarah now makes this dish for family gatherings- and they disappear FAST!

 

 

 

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