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Deviled Eggs Recipe

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

Nola Ferguson


10 large boiled eggs
1 Tbs. White Vinegar
1/4 c sugar
1 to 2 squirts of prepared mustard
3/4 tsp salt
1 heaping Tbs. Hellman's Mayonnaise

10 large eggs, boiled for 5 minutes, drained, then put in cold water. Peel the eggs, then halve them to put in deviled egg dish. (Note: I boil 10 just in case one doesnít peel good. Dad is always ready to sample the extra one!)

With the yolks in the bowl, I use something to MASH them before adding ingredients to them:
I use the little sharp tool I gave you all for Christmas one year.

For my 10 eggs, I used 1 Tablespoon Vinegar
1/4 cup sugar
1-2 squirts of prepared mustard
3/4 tsp. salt

Now the tricky part, I used 1 heaping Tablespoon Hellmanís Mayonnaise, blend with yolks, add additional Mayo until the consistency is right to fill the the eggs. If you put in too much Mayo the filling will be runny and you donít want that. I just add the first Tablespoon then small amounts afterwards. It should
hang on to your spatula and not drop off, if you get it right.


P.S. Taste the filling and if you need to add additional sugar, salt, mustard or vinegar,
do so to your taste and liking!

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