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Deviled Eggs Recipe

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

Contributor:  
Contributor:  
IRENE HESS

Category:
Category:

Ingredients:  
Ingredients:  
6 large eggs
2 Tbsp. mayonnaise
1 and 1/2 Tbsp. sweet pickle relish
1 tsp prepared mustard
1/8 tsp. salt
dash of pepper
paprika

Directions:
Directions:
Cover eggs in a single layer in a saucepan with enough water to cover .
Bring to a boil; cover remove from heat and cover with a lid for 10 minutes.
Immediately drain and rinse with cold water.
Crack eggs all over with back of a spoon and peel under running water.
Carefully cut eggs in half lengthwise and remove egg yolks.
Mash yolks with mayonnaise.
Add mustard, relish, salt and pepper and thoroughly mix.

Put mixture into zip lock bag, trim off corner, and squeeze into the halves.
Sprinkle with paprika.

Number Of Servings:
Number Of Servings:
6

 

 

 

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