"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Deviled Eggs Recipe

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

Contributor:  
Contributor:  
Brenda Neroni

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs
1/2 stalk celery, minced (optional)
1/4 onion, minced (optional)
1/4 cup mayonnaise
1 dash hot pepper sauce
1 tsp of Dijon mustard
salt and pepper to taste
paprika, for garnish

Directions:
Directions:
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately and remove from heat after 2 minutes. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool at room temperature and peel. Slice eggs in halves.. Remove yolks being careful not to break the whites and transfer to a bowl. Using a whisk and some mayonnaise, cream the yolk mixture, then add remaining mayonnaise and other ingredients except for paprika. Cream and then spoon or pipe the mixture back into the well in the egg whites. Refrigerate if you don't serve immediately. Serves 6

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Classic and good. I like with or without the celery and onion. My kids like without so I make that way more often. The method of boiling the eggs and letting them rest in the scalding water is essential if you want to avoid the green ring on your yolks. You can also sub 1/4 tsp of dry mustard for Dijon if you like.

Enjoy!

 

 

 

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