DEVILLED EGGS

 

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Ingredients

  • 6 hard-cooked eggs
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons mayo
  • 2 teaspoons grated onion
  • 3/4 teaspoon dry mustard

Directions

  • Peel eggs and half lengthwise.
  • Carefully remove yolks and mash or press through sieve.
  • Add remaining ingredients and combine lightly.
  • Pile back in whites and press each two halves together again.
  • Wrap separately in waxed paper and chill.
  • Decorate with olives, pickles or nuts.

Notes

this recipe comes from my mother-in-law Stella Timms. She usually serves this at Easter breakfast.

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