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Recipe Name: Deviled Eggs Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 6

6 Hard-cooked eggs
3 Tablespoon(s) Mayonnaise, salad dressing
or half and-half
1/2 Teaspoon(s) Dry mustard
1/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
Cut peeled eggs lengthwise into halves. Slip out yolks; mash with
fork.mix in mayonnaise, mustard, salt and pepper. Fill whites with egg
yolkmixture, heaping it lightly. Arrange eggs on large serving plate.
Coverand refrigerate up to 24 hours. 6 servings;140 calories per
serving.Catsup Deviled Eggs: Substitute 1/4 cup plus 1 tb catsup for
themayonnaise; decrease salt to 1/8 ts.Deviled Eggs with Olives: Omit
mustard; decrease salt to 1/8 ts. Mix 1/4cup finely chopped ripe olives
and 1/8 ts curry powder into egg yolkmixture.Party Deviled Eggs:
Garnish each deviled egg half with cooked shrimp,rolled anchovy fillet
or sliced pimiento-stuffed olive.Zesty Deviled Eggs: Decrease salt to
1/8 ts. Mix 1/2 cup finely shreddedprocess American cheese (2 oz) and 2
tb snipped parsley or 1 ts preparedhorseradish into egg yolk
mixture.Source: Betty Crockers Cookbook, 6th EditionFrom Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 117
Calories From Fat: 76
Total Fat: 8.5g
Cholesterol: 214.1mg
Sodium: 224.9mg
Potassium: 74mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: 1.1g
Protein: 7.2g

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