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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Deviled Eggs Recipe

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This recipe for Deviled Eggs is from Wolvin Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
6 large eggs
2 1/2 tablespoons mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/8 teaspoon salt
dash of fresh black pepper
garnish: paprika
Directions:
Directions:
Place eggs in the bottom of a saucepan; add enough cool water to cover eggs.

Bring to a boil; cover, remove saucepan from heat, and let stand 15 minutes.

After 15 minutes, drain the water then fill the saucepan with cold water and ice. Allow to sit for 5 minutes.

Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Slice eggs in half lengthwise, and carefully remove yolks.

Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well.

Spoon yolk mixture into egg whites.

Sprinkle with a bit of paprika.
Personal Notes:
Personal Notes:


When: Easter

 

 

 

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