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Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from The Hobbs 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!

Shannon Hilliard


1 dozen eggs, hard-cooked
11 ounces cream cheese, softened
2 Tbsp. mayonnaise
1 Tbsp. prepared yellow mustard
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp.Tabasco sauce
1/2 tsp. pepper
3 Tbsp.dill or sweet pickle relish
Paprika to taste
Pimento-stuffed olives, thinly sliced

Cut the eggs in half, reserving the yolks & whites. Combine the reserved egg yolks and cream cheese in a food processor until blended. Add the mayonnaise, yellow mustard, Dijon mustard, Worcestershire sauce, salt, Tabasco sauce and pepper to the cream cheese mixture and process until smooth. Fold in the relish. Using a teaspoon, mound the egg yolk mixture into the reserved egg whites. Sprinkle with paprika and top with olive slices.
For variety, divide the egg yolk mixture into 2 equal portions. Add dill pickle relish to one portion and sweet pickle relish to the remaining portion. Sprinkle paprika over the eggs stuffed with sweet relish and sprinkle dill weed over the eggs stuffed
with dill relish. If preparing less that 1 dozen eggs, mix approximately 1 oz. of cream cheese per egg yolk.




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