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"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

Deviled Eggs, Traditional Recipe

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This recipe for Deviled Eggs, Traditional is from The Oliff Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 eggs
1 tbsp. prepared yellow mustard
salt
pepper
2 tbsp. sweet relish
1/4 c. mayonnaise
Paprika
Directions:
Directions:
Put eggs in cold water and bring to a boil. After 5 minutes, turn the burner off and let eggs sit for 15 minutes. Run cold water over eggs until cool and then peel. Cut eggs in half save 20 eggs whites and throw away 4 white halves. Put yellow in a large bowl and mash with a fork. Add mustard, salt, pepper, relish, and, mayonnaise. Mix with a fork vigorously until well blended and fluffy. Spoon evenly into whites and sprinkle with paprika.

 

 

 

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