"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

LISA'S DEVILED EGGS Recipe

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This recipe for LISA'S DEVILED EGGS, by , is from The Good Stuff, 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!

Contributor:  
Contributor:  
Lisa Huber

Category:
Category:

Ingredients:  
Ingredients:  
1 dozen eggs
1/2 cup of mayo + more if necessary
1 Tablespoon of Dijon mustard
1 teaspoon of sugar
salt
pepper

Garnish: 1 of the following
Small piece of cooked bacon
Slice of green olive
Paprika
Dill weed

Directions:
Directions:
Place eggs in pan with enough room for eggs to be in one layer. Cover with cold water, place on burner and turn on high. Bring to boil, cover, turn off burner, and leave pan on stove for 12 to 15 minutes (NO MORE!). Drain off water and add COLD water and ice. Let sit for 15 minutes. Drain and peel IMMEDIATELY. This makes peeing much easier. Cut in half, place yolks in food processor and whites on egg plate. Add sugar, salt, and pepper pulse until egg is well crumbled. Add mayo and mustard and process until smooth. You may need to add more mayo to reach a good consistency. Adjust mixture to suit your tastes. Add a bit of Miracle Whip or vinegar or more sugar, or mustard.

Place in 2 quart size plastic bag, push all to one corner, and seal. Cut 1/2 inch off end of bag and seal. Squeeze mixture to hole and pipe into egg whites. Garnish as you wish.

 

 

 

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