"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Deviled Eggs, by Jessie Pace, is from The Pace Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 eggs 2 Tbsp. Miracle Whip 2 Tbsp. cider vinegar 1 tsp. salt 1 tsp. black pepper 1/2 tsp. sugar
Boil 6 eggs in water for 15 minutes. Cool and peel. Slice eggs the long way. Remove yolks and mash with a fork. Add Miracle Whip, vinegar, salt, pepper and sugar. Mash until well blended. Spoon yolk mixture back into whites. Refrigerate until served.
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