This recipe for Deviled Eggs, by Diane, is from The Standafer Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
10-12 eggs 1-2 t. mustard 1/2-3/4 c mayonnaise salt and pepper
Hard boil the eggs. Cool, peel and slice in half lengthwise. Scoop out yolks and place in small bowl. Add mayonnaise using enough so it doesn't appear dry. Add mustard, salt and pepper. Mix thoroughly with a fork and spoon back into the whites of the eggs.
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