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Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from Vol. 1, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Leavell, Washington Woods


1 dozen eggs
2 teaspoons Dijon mustard
1/3 cup mayonnaise
1 tbsp minced shallot or onion
1/4 teaspoon Tabasco sauce
Salt and Pepper

Steam the eggs to hard cook them:
Fill a saucepan with an inch of water and insert a steamer basket.
Bring the water to a boil and place the eggs in the steamer basket (If you do not have a steamer basket, you can just place the eggs directly in about 3/4 inch of water).
Cover the pan and let the eggs steam from the boiling water for 17 minutes for 12 large eggs, or 15 minutes for 6 large eggs.
Reduce cooking time by a couple minutes if using regular eggs and not large.
then shock with cold water and peel.

Peel eggs. Cut in half lengthwise using a sharp knife.
Gently remove the yolk halves and place in a small mixing bowl.
Arrange the egg white halves on a serving platter.

Using a fork, mash up the yolks and add mustard, mayonnaise, onion, Tabasco and a sprinkling of salt and pepper.
Add more mayonnaise as necessary to get to the creamy consistency you want.

Pipe or spoon yolk mixture into egg white halves.
Sprinkle with paprika

Serve immediately or refrigerate.

Number Of Servings:
Number Of Servings:
24 halves




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