"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Almond Deviled Eggs Recipe

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

Contributor:  
Contributor:  
Vern Voss
Added: Wednesday, June 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 large eggs, hard boiled
2 T. mayonnaise
4 tsp. slivered almonds, toasted
2 tsp. sweet pickle juice
1 T. sour cream
1 T. chopped green onions
1 T. chopped pimiento
1/4 tsp. salt
1/16 tsp. balck pepper

Directions:
Directions:
Remove egg yolks and place in a small bowl and mash. Add mayonnaise, almonds, pickle juice, sour cream, green onions, pimiento, salt and pepper. Spoon or pipe into egg whites halves.
Chill. Garnish with pimiento, if desired.

Number Of Servings:
Number Of Servings:
1 doz

 

 

 

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