"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Devilled Eggs Recipe

  Tried it? Rate this Recipe:


This recipe for Devilled Eggs, by , is from Turvey Family Cookbook, 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!

Georgie Turvey


4 eggs
cup of mayonnaise
1 tsp yellow mustard
⅛ tsp salt
black pepper

Place eggs in a single layer in a saucepan and cover with enough water so that there is 1 inches of water above the eggs.
Heat on high until water begins to boil then cover.
Turn heat to low and cook for 1 minute, then rinse under cold water continuously for 1 minute.
Crack shells and peel under cool running water.
Gently dry with paper towel.
Slice eggs in half lengthwise removing yolk to a bowl.
Place whites on a serving platter.
Mash yolks with a fork. Add mayo, mustard, salt and pepper. Mix well.
Heap yolk mixture into egg whites.
Sprinkle with paprika and serve.

Personal Notes:
Personal Notes:
"This is Brett Turvey's favorite!"




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!