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Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Ragsdale
Added: Thursday, August 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 hard cooked eggs
1 tbsp butter
1 tbsp cream
1/2 tsp mustard
1 tbsp Mayo
pinch cayenne
1 tsp salt
Garnishes of radishes and small green onions. Sprinkle of Paprika.

Directions:
Directions:
Remove the shells from the cold, hard-cooked eggs and cut a large piece from the top of each, take out the yolks and mix them to form a paste with butter, cream, mustard cayenne, salt and mayo. put this mixture back into the hollows, sprinkle tops with Paprika, and lay the eggs on a dish of lettuce or cress. Garnish with radishes and small green onions.

 

 

 

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