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    Deviled Eggs

    Source of Recipe

    Betty Crocker

    List of Ingredients

    6 hard cooked eggs, peeled
    1/4 cup mayonnaise or salad dressing
    1 teaspoon vinegar
    1 teaspoon prepared mustard
    1/8 teaspoon salt
    1/8 teaspoon pepper


    Cut eggs lengthwise in half. Slip out yolks and mash with fork. Stir in mayonnaise, vinegar, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Garnish with paprika, if desired. Cover and refrigerate up to 24 hours.

    Note: I like to over stuff my deviled eggs. So I usually start with 8 hard cooked eggs. I use the extra yolks and discard the extra whites.




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