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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

My Deviled Eggs Recipe

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This recipe for My Deviled Eggs is from Faith's Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
dozen hard boiled eggs
1 tsp. yellow mustard
1/2-3/4 c. mayonnaise
Directions:
Directions:
Shell the hard boiled eggs; while still warm, halve each egg and transfer yolks to a bowl, placing whites in a deviled egg tray.

Mash yolks with a fork, add mustard and mayonnaise and mix well. Stuff whites with yolk mixture, refrigerate until cold. Sprinkle with paprika before serving (optional.)
Number Of Servings:
Number Of Servings:
12

 

 

 

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