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Deviled Eggs Recipe

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

Contributor:  
Contributor:  
Peggy Helms

Category:
Category:

Ingredients:  
Ingredients:  
1 dozen eggs (makes 24)
1 cup mayonnaise (Dukes or Hellman's Real Mayonnaise-NO Off brands)
1 Tbsp yellow mustard
1/2 tsp salt
1/2 tsp pepper
Paprika-decoration

Directions:
Directions:
Boil eggs 8-10 minutes. Drain and add cold water to pot. Peel eggs, put aside on paper towel to dry. Cut eggs in half, remove yolk and set aside in separate bowl. Put halved eggs on an egg platter.
Add mayo, mustard, salt & pepper and mix until creamy. Careful not to over stir-won't be as fluffy.
Add more mayonnaise if needed-mixture should be fluffy. Put the yolk mixture into the halved eggs-
you can use a cookie batter dispenser to distribute mixture into the eggs for a more pleasant appearance.
Sprinkle with Paprika for decoration, put in fridge to cool for a few hours.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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