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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from The Hope Legacy 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:  
Maureen Sullivan Romagnoli

Category:
Category:

Ingredients:  
Ingredients:  
6 hard-cooked eggs
⅓ cup mayonnaise or salad dressing
1 Tbsp. white vinegar
tsp. dry mustard
tsp. Worcestershire sauce
tsp. salt
⅛ tsp. white pepper

Directions:
Directions:
Cut peeled eggs lengthwise in half.
Slip out yolks and mash with a fork.
Mix in seasonings and mayonnaise (or salad dressing).
Fill whites with the egg yolk mixture, heaping it up lightly.
Refrigerate eggs until serving them.

Cold Water method for making hard-boiled eggs:
Place eggs in a saucepan and add enough cold water to come to at least 1 inch above the eggs. Heat rapidly to boiling. Remove from heat; cover. Let stand for 22 to 24 minutes. Immediately cool eggs in cold water to prevent further cooking. Tap egg to crack the shell. Roll egg between hands to loosen shell, then peel. Hold egg under running cold water to help ease off the shell.

Number Of Servings:
Number Of Servings:
12 deviled eggs
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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