Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Deviled Egg Dip




Source of Recipe


Amanda


List of Ingredients





12 eggs
1 teaspoon paprika
4 tablespoons mayonnaise
1 teaspoon dry mustard
1 (3 ounce) jar chopped olives
1 (16 ounce) jar pickles, chopped
3 slices cooked bacon (optional)
3 sprigs green onion (optional)
1 bunch parsley (optional)
1 (16 ounce) package
Keebler® Town House® Crackers



Recipe




1 Place eggs in a pot of salted water. Bring the water to
a boil, and let eggs cook in boiling water until they
are hard boiled, approximately 12 minutes. Drain eggs, and
let cool.
2 Remove the egg yolks and mash them together with whites
in a small mixing bowl. Mix in paprika, mayonnaise, and
dry mustard.
3 Mound on a platter in the shape of an oval egg.
Sprinkle with rows of chopped olives, pickles, crisp bacon,
green onion, and parsley. Surround with Townhouse® or
other Keebler® Crackers.