Deviled Eggs
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Deviled Eggs
  Eggs    Appetizers  
Last updated 6/12/2012 1:28:45 AM. Recipe ID 64260. Report a problem with this recipe.
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    * eggs, depending on appetite and number of people
    * Mayonnaise, depending on desired texture and taste
    * Mustard to taste
    * Paprika to taste


    * A small 2-quart pot saucepan
    * A small spoon or teaspoon
    * Fork
    * Paring Knife
    * Plate or small bowl
    * Gas or electric stove, at medium-high to high heat


Follow the procedure for Hard Boiled Eggs. Allow the eggs to cool, then cut them in 
halves, so that half the yolk is in each half. Carefully remove the yolk and mash them 
together with a fork, until the yolk is like a coarse powder. Add a spoonful of 
mayonnaise (about one spoonful per three medium eggs) to the yolks and mix it with the 
fork until evenly mixed. Use more mayonnaise for a richer, smoother texture. Add about 
half a spoon of mustard or more or less to taste. Scoop the mixture into the empty egg 
whites until each is evenly filled. Sprinkle a little dried paprika on the yolk of each 
re-filled egg. Keep covered and refrigerated until ready to consume. Enjoy!

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Recipe ID 64260 (Nov 18, 2007)

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