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Deviled Eggs

June 26, 2010

A picnic staple and one that is quintessential to make a summertime outing complete are DEVILED EGGS. Grandma Downs use to make them whenever we would go on vacation.  A stop at a state park or rest area meant we would be dining on these delicious egg treats.

8 eggs
1/4 cup mayonnaise
2 tablespoon Dijon mustard (stone grain used here)
1 tablespoon dill
1 tablespoon paprika

1.  Boil eggs.  When done remove shells. NOTE: Works well under cold water.  Cut in half and remove yolk.

2.  In medium bowl, mix together yolks with remaining ingredients.  Salt and pepper to taste.

3.  Add back yolk mixture to eggs and lightly sprinkle paprika over eggs.

SERVING: 16  |  TIME: 20-25 minutes

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