"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from Hill Family Fav's, 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:  
Sandra Fowler-Hill

Category:
Category:

Ingredients:  
Ingredients:  
1 dozen hard-boiled eggs, peeled
2 tbsp. sweet pickle relish or chopped bread and butter pickles
1 tsp. Dijon mustard
pinch of cayenne pepper
2 tbsp.mayonnaise or Hidden Valley Ranch Dressing
paprika for garnish

Directions:
Directions:
Slice eggs lengthwise and pop out the yolks, being careful to keep your egg white intact. In a medium-sized bowl, mash yolks with relish, mustard, cayenne and mayonnaise. Season with salt and pepper.Fill each egg and then dust with a little paprika. Chill (overnight is best) until ready to serve.

Personal Notes:
Personal Notes:
For perfect boiled eggs: Place eggs in a pot filled with cold water. Set eggs in a single layer in a saucepan. Water should cover eggs by one to two inches. Boil the water. Bring the water to a full, rolling boil, and cover the saucepan. Turn off the stove, remove the pot from the burner, and let it stand, covered, for 10 minutes (set the timer). Drain the pot, and transfer the eggs to a bowl of cold water, to stop the cooking process. Crack and peel the eggs. Tap each egg a few times to crack its shell, then roll it on a work surface to break the shell completely. Start peeling, dunking the egg into the bowl of water as you go to wash away any bits of shell.

 

 

 

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