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Deviled Eggs

  • Randy Schaublin

    Deviled Egg Dip - great idea! On program use Walden Farms Ranch Dressing or the Mayo from the MRC Cookbook, or try Greek Yogurt for a bit of a tang. Perfect appetizer recipe using boiled eggs.

  • LeDena Clark-Degagne

    Deviled Egg Dip is much easier to make and transport than deviled eggs. Will have to try it for my next family gathering........ To me this is your basic egg salad recipe in a bowl... But good nonetheless. (we add chopped, pickled jalapenos)

  • Random Person

    Deviled Egg Dip - Recipe from Katie Lee Food & Wine – Sept 2009 Printable recipe 1 dozen large eggs 2 tablespoons white vinegar 1 cup mayonnaise 1 tablespoon yellow mustard Salt & pepper Paprika for dusting Perfect Hard Boiled Eggs In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water. Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.

  • tracy hawthorne-good

    Deviled Egg Spread - eggs, white vinegar, mayonnaise, yellow mustard, Salt & pepper, Paprika [Deviled Egg Dip is much easier to make and transport than deviled eggs.]

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