"Hunger is the best sauce in the world."--Cervantes

Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda

Category:
Category:

Ingredients:  
Ingredients:  
Boiled eggs
Mayonnaise (enough to make a smooth paste with the mashed egg yolks)
Prepared mustard (around a tablespoon, depending on your taste and how many eggs you have—start with a teaspoon and increase as you wish)
Celery salt
Plain salt
Pepper
Paprika

(If you like, you can season with Worcestershire sauce, and you can substitute a little vinegar for part of the mayonnaise.)

Directions:
Directions:
First hard-boil your eggs. The easiest way is to put them in a pan and cover with cold water; bring (no lid) to a full, rolling boil; turn off the heat; cover the pan; and let the eggs sit for about 10 minutes. (If you are preparing medium-boiled eggs for your breakfast, let them sit for around four minutes.)

Run cold water over the eggs to chill them rapidly so that the eggs release easily from the shell. Peel the eggs and cut them in half lengthwise, dropping the yolks into a bowl.

Next, smash the yolks with a fork or pastry blender and mix in enough mayonnaise to make a smooth paste.

Add the other ingredients

Put a dollop of the egg yolk mixture back into each egg white half. Sprinkle a little paprika on each one for color.

Personal Notes:
Personal Notes:
This recipe is not only for picnic food: it is also used for the family Swedish smörgasbord. In that case, we serve the deviled eggs together with sliced pickled beets.

 

 

 

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