"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Grandma's Deviled Eggs Recipe

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This recipe for Grandma's Deviled Eggs, by , is from The Hall/Harding Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emily Abney
Added: Wednesday, May 30, 2007



1 dz. eggs
Yellow Mustard
Sweet Relish

Boil one dozen eggs.
Crack and peel eggs after they have cooled off.
Slice each egg in half.
Remove the yolk and put in a separate bowl.
Smash the yolks with a fork.
Add a couple of spoonfuls of mayonnaise.
Add a squeeze of yellow mustard.
Add a spoonful of sweet relish.
Add salt and pepper.
Mixed well but to not over mix. You do not want the filling runny.
Taste, if anything need a little more add it.
It all has to do with taste.

Once you have mastered the perfect taste, scoop the filling in a zip lock bag. Snip the corner of the zip lock bag; just enough so you can squeeze the filling into the egg white halves.

Personal Notes:
Personal Notes:
Sandy Harding




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