"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Delicious Deviled Eggs, by Judy Voss, is from The Voss Family Cookbook 2006,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
12 boiled eggs 1/2 c. mayonnaise 1 T. yellow mustard 1 T. white vinegar salt and pepper taste
Cut cooled eggs in half (lengthwise) and remove yolks and put in a bowl. Finely chop egg yolks and then mix in mayonnaise, mustard and vinegar until well blended. Season with salt and pepper. Place yolk mixture back in egg whites. Refrigerate at least 30 minutes to allow flavors to blend.
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