"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from Tuchman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
6 Hard-cooked eggs
3 tablespoons mayonnaise
teaspoon ground mustard
⅛ teaspoon salt
⅛ teaspoon pepper
Paprika

Directions:
Directions:
Peel eggs. Cut lengthwise in half. Slip out yolks into small bowl; mash with fork. Stir mayonnaise, mustard, salt and pepper into yolks. Fill whites with egg yolk mixture, heaping it lightly. Top with light dusting of paprika.

Hard cooked eggs: In saucepan, add cold water at least 1 inch above eggs placed in a single layer. Cover and heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.

Personal Notes:
Personal Notes:
A holiday favorite! They disappear super fast. We always plate in a deviled egg tray with black olives at the center.

 

 

 

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