"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Deviled eggs Recipe

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This recipe for Creamy Deviled eggs, by , is from The Shoals Baptist Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Setzer
Added: Tuesday, August 24, 2010

Category:
Category:

Ingredients:  
Ingredients:  
12 eggs
1/3 cup Ranch-style salad dressing
1/2 (8 ounce) package cream cheese, softened
1/2 cup chopped onion
1 dill pickle, finely chopped

Directions:
Directions:
1.Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2.Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl. Mash together with ranch-style salad dressing. Mix in the cream cheese, then the onion and dill pickle.
3.Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.

 

 

 

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