"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from The Sherman Family Cookbook Project, 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:  
Jo Sherman

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs
cup mayonnaise
tsp. dry mustard (Coleman's)
tsp. white vinegar
⅛ tsp. salt
tsp. black pepper
Paprika for garnish

Directions:
Directions:
Place eggs in saucepan, and fill it up with water so that eggs are completely covered.
Bring water to a boil then reduce heat and simmer for 10 minutes.
Rinse eggs in cold water, peel and remove egg yolks. (peeling hint - roll eggs firmly on countertop to get even cracking - much easier to peel and not damage the outside of the egg).
Slice eggs in half, length wise.
Remove yolks.
Mash egg yolks in a bowl and add mayo, dry mustard, salt, pepper, and vinegar together.
Fill egg white shells with the mixture (using a piping bag will make a nicer presentation but is not necessary).
Sprinkle egg halves with paprika.

Number Of Servings:
Number Of Servings:
12 halves
Personal Notes:
Personal Notes:
Not being a great cook, this was one of the few recipes I could confidently say I had mastered (and excelled at, I might add) so I was always volunteering to make this dish for any party or potluck. Needless to say, we ate a lot of deviled eggs in our lifetime.

 

 

 

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