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DEVILED EGGS Recipe

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This recipe for DEVILED EGGS, by , is from The WOODY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
TRICIA (POELMAN-MOLENKAMP) POTJER
Added: Sunday, October 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 HARD COOKED EGGS
1 TSP. MUSTARD
1 TBSP. LEMON JUICE
1 TSP. WORCHESTERSHIRE SAUCE
1/2 TSP OR MORE SALT
1/8 TSP. PEPPER
3 TBSP. MAYONAISE

Directions:
Directions:
CUT THIN SLICE FROM SMALL END OF EGG TO FORM A BASE. CUT A SLICE FROM THE LARGE END OF THE EGG DOWN TO THE YOLKS. WITH KNIFE CUT V-SHAPE SECTIONS- CIRCLING THE TOP TO RESEMBLE A STAR. COMBINE YOLKS AND BITS OF WHITE WITH REMAINING INGREDIENTS. BEAT UNTIL SMOOTH. REFILL WHITES. IF DESIRED,GARNISH WITH PARSLEY. MAKES 8 EGGS.

 

 

 

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