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Deviled Eggs


  • 12 eggs
  • 3-4 TBS mayonnaise
  • 1 tsp. Dry Mustard Powder
  • Paprika for garnish


  • Boil eggs in salted water, approximately 15 minutes.
  • Drain eggs and let cool.
  • Cut the eggs in half - lengthwise. Gently remove the yolks, being careful to keep the white part intact.
  • Mash the egg yolks together with the dry mustard and mayonnaise. The consistency should be somewhat creamy, but still firm. Add more or less mayonnaise to reach the desired consistency.
  • Spoon the mixture into the egg whites. You can also "pipe" them into the egg whites with a pastry bag to give a more uniform effect.
  • Sprinkle paprika over the top as a garnish.
  • Serve chilled.

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