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    Deviled Eggs

    Source of Recipe


    6 hard boiled eggs
    2 T mayonnaise
    3/4 tsp. Dijon mustard
    1/2 tsp. Worcestershire sauce*
    salt & pepper to taste
    paprika for garnish

    Cut each egg in half and carefully scoop out the yolk. Mash yolks and remaining ingredients together to make a paste. Wether to make it completely smooth, or leave small lumps is a matter of personal taste, much the same way that some people, myself included, like lumpy mashed potatoes. If you're in the smooth camp, you can make the egg yolk mixture in a food processor.

    Once you've finished the egg yolk mixture, it's time to carefully spoon it back into the egg white. For more decorative eggs you can put the egg yolk mixture in a pastry bag and pipe it back into the white. Sprinkle with a little paprika for color and flavor.

    *Note: Vegetarians should use vegetarian Worcestershire Sauce or eleiminate this ingredient.

    Serves 6 as an appetizer




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