Deviled eggs
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Deviled eggs
  Eggs  
Last updated 6/12/2012 12:43:07 AM. Recipe ID 2180. Report a problem with this recipe.
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      Title: Deviled eggs
 Categories: Cheese/eggs
      Yield: 3 Servings
 
      3 ea EGGS
  1 1/2 tb MAYONNAISE
    1/4 ts PAPRIKA
    1/4 ts DRY MUSTARD
      2 tb PREPARED MUSTARD
    1/8 ts WHITE PEPPER
      1 x  PAPRIKA AS NEEDED
 
  PLACE EGGS IN PAN WITH WATER COVERING EGGS. WATER SHOULD BE AT-LEAST
  1 INCH OVER THE EGGS. BRING PAN RAPIDLY TO A BOIL OVER HIGH HEAT.
  REMOVE PAN FROM HEAT AND COVER. LET STAND FOR 23 MINUTES. PLUNGE EGGS
  INTO COLD WATER TO STOP THE COOKING PROCESS. WHEN COOL, TAP EGGS TO
  CRACK SHELLS. ROLL EGGS BETWEEN HANDS TO LOOSEN SHELLS AND TOUGH
  MEMBRANE. PEEL EGGS CAREFULLY, RUN WATER OVER EGGS TO HELP IN THE
  PEELING PROCESS. CUT EGGS IN HALF LENGTHWISE. REMOVE THE YOLKS. MASH
  YOLKS WITH MAYONNAISE. ADD PAPRIKA, DRY MUSTARD, PREPARED MUSTARD,
  SALT AND PEPPER. STIR TO MIX WELL. SPOON MIXTURE INTO EGG WHITE
  SHELLS. SPRINKLE WITH PAPRIKA IF DESIRED.
 




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Recipe ID 2180 (Apr 03, 2005)

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