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    Deviled Egg and Pepperoni Cups


    Source of Recipe


    Judy's Recipe
    Deviled Egg & Pepperoni Cups
    Makes 24 servings

    3 hard-cooked eggs, finely chopped
    3 T. mayonnaise
    2 T. minced green onion
    2 t. minced parsely
    1 t. prepared mustard
    t. Worcestershire sauce
    1/8 t. salt
    10 thin slices pepperoni, finely chopped
    24 Petite Toast Cups, recipe follows
    1/3 c. finely grated Swiss cheese

    In a medium bowl, combine eggs, mayonnaise, onion , parsley, mustard, Worcestershire sauce, salt and pepperoni. Pre heat oven to 350. Spoon egg mixture evenly into toast cups. Arrange filled toast cups on an ungreased baking sheet, Sprinkle cheese evenly over filling. Bake 10 to 15 minutes in preheated oven until cheese melts. Serve warm.




 

 

 


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