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Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jearl Rannefeld
Added: Friday, March 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Eggs
mustard - to taste
mayonnaise - to taste
salt - to taste
paprika or Creole seasoning
Red Pepper for color

Directions:
Directions:
Boil as many eggs as you want for 20 minutes. Drain water from pot and fill with cold water. Set aside and allow eggs to cool. When eggs are cool enough to handle, remove the shell. Remove all the shell, rinse egg and set aside until you have shelled all the eggs.

Cut eggs in two, lengthwise. Remove the yolks (yolks should be firm). Set white part of egg aside. Put the egg yolks in a bowl and mash. Add mayo a tablespoon at a time until you reach the desired result. Mix. Add a bit of mustard, stir until well blended. Fill the cooked egg whites with the egg yolk mixture. Sprinkle eggs with Paprika, Creole seasoning or Red pepper.

 

 

 

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