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Deviled Eggs

Devilled eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.

They are generally served cold as a side dish, appetizer or a main course, often for holidays or parties. 

You will need the following: 
  • 6 hard boiled large eggs
  • 3 tablespoons mayonnaise or salad dressing
  • 1 tablespoon sugar
  • 1 teaspoon mustard / honey mustard
  • 1 teaspoon vinegar
  • salt & pepper to taste
  • paprika (optional)
Boil eggs, in a pan place eggs in enough cold water to cover completely, bring to a boil over high heat.

Reduce heat to a lower medium boil and cook an additional 12 minutes. 
Promptly chill eggs so yolks stay bright yellow.

Remove shells from eggs and halved lengthwise with a knife.

Carefully remove the yolks and place in a bowl. 
Mash yolks with a fork and add remaining ingredients. 

Very carefully spoon mixture back into the egg white halves. Garnish with a light sprinkling of paprika (optional).



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