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Granny’s Deviled Eggs

February 5, 2017

Granny’s Deviled Eggs

Salt and Pepper

In saucepan put eggs and fill with cold water about 2 inches above eggs. Bring water to a rapid boil. Stirring the eggs will ensure the yolks will settle in the center of the egg white. Cover pan and remove from heat. Let stand for 15 to 20 minutes. Drain water and fill pan with cold water to cool eggs. Break, peel eggs and rinse with cold water.

Slice eggs in half and remove yolks to a bowl. Add mayonnaise and a little bit of mustard, salt and pepper and cream all together well.

Spoon the egg yolk mixture into the halved eggs, sprinkle with paprika and serve.


Add a bit of pickle juice for added flavor

Add a bit of horseradish for a nice kick to the bite.

Add a bit of sugar to sweeten them up…

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


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