Deviled Eggs

Deviled Eggs

From the Kitchen Of
Deviled Eggs, vintage clipped recipe


6 hard-cooked eggs
4 tablespoons mayonnaise
1/4 teaspoon salt
Speck pepper
1/4 teaspoons prepared mustard
1 teaspoon minced onion


Cut shelled eggs in halves, lengthwise. Carefully remove yolks and lay whites aside in pairs. Mash yolks, then add remaining ingredients. Refill whites with this mixture. If for salad or as a garnish leave in halves, rounding the filling somewhat.

Makes 12 stuffed egg halves. 

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