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    Deviled Eggs

    Source of Recipe

    From "The Southern Tailgating Cookbook" by Taylor Mathis

    List of Ingredients

    • 12 hard-boiled eggs, peeled
    • cup mayonnaise
    • 2 tsp Creole mustard
    • 1 tsp sugar
    • tsp salt
    • tsp Tabasco sauce


    1. Cut the eggs in half lengthwise and remove the cooked yolks. Place the yolks in the bowl of a food processor and set the egg white halves aside.

    2. Add the mayonnaise, mustard, sugar, salt, and Tabasco to the bowl. Pulse until a smooth filling has formed. Using either a spoon or a piping bag, fill the egg white halves with the yolk mixture.

    3. Place in a sealable container and refrigerate overnight. On the day of the tailgate, transport to the game in a cooler.

      Makes 24 deviled eggs




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