"The belly rules the mind."--Spanish Proverb

Classic Deviled Eggs Recipe

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

Robin Beaver
Added: Saturday, January 31, 2009


6 hard boiled eggs (large)
3 T. mayonnaise or salad dressing
1 T. sugar
1 tsp. mustard (honey mustard is great!)
1 tsp. vinegar
salt & pepper to taste
paprika (optional)

To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat.

Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes.
Promptly chill eggs so yolks stay bright yellow.

Remove shells from eggs, and halve lengthwise with a knife.

Carefully remove the yolks, and place in a medium bowl.

Mash yolks with a fork, and add remaining ingredients.

Very carefully spoon mixture back into the egg white halves. Garnish with a light sprinkling of paprika (optional).

Personal Notes:
Personal Notes:
Serve for any occasion, whether it be a wedding feast, a picnic in the park, or for lunch or dinner!
I use Miracle Whip, Dijon mustard, and apple cider vinegar.




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