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Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from Calvary Chapel Myrtle Beach Cookbook, 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:  
Pam Reyes

Category:
Category:

Ingredients:  
Ingredients:  
12 eggs
¼ cup Hellman’s mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
A dash or two of hot pepper sauce, like Tabasco or Cholula
2 teaspoons chopped fresh chives
2 Tablespoons sweet pickle relish
Sea salt and fresh ground black pepper. to taste
Paprika

Directions:
Directions:
Place eggs in a large pan and cover with cold water. Bring the eggs to a boil. Once they come to a boil, remove from heat, cover with a lid and let set for 20 minutes. This will cook the eggs without overboiling them and making them tough. Peel the eggs under cold running water and place them on paper towels to keep the eggs dry. Cut the eggs in half lengthwise, removing the egg yokes into a large bowl, sprinkle with salt and pepper. Coarsely chop the egg yolks with a fork.

In a smaller bowl combine the mayonnaise, mustard, white wine vinegar, hot sauce, chives, and relish. Add to the egg yolks, thoroughly combining the ingredients together. Adjust any of the seasonings to your taste. Fill a pastry bag with the egg yolk mixture and pipe onto the egg whites or just use a spoon to fill the egg whites. Sprinkle paprika on top.

 

 

 

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