Classic Deviled Eggs
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- 1/4 cup(s) mayonnaise
- 1 teaspoon(s) fresh lemon juice
- 1 teaspoon(s) dijon mustard
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- Place 6 large eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 mins. Drain and run under cold water to cool. Peel the eggs and cut in half lengthwise. Transfer the yolks to a small bowl and mash with mayonnaise, lemon juice, Dijon mustard, sale and pepper. Spoon the yolk mixture into the egg whites.
This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.
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Classic Deviled Eggs Recipe at a Glance
- COURSE: Appetizers