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Deviled Eggs

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“What makes this recipe different is the softened butter that is added to the yolk mixture. It adds a nice depth and richness to the eggs. This recipe is a Julia Child original.”
READY IN:
15mins
YIELD:
2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut eggs in half lengthwise with a sharp knife dipped in cold water, then puree the yolks through a sieve or food mill into a bowl.
  2. Blend in the mayo, butter, pickle and salt and pepper.
  3. Put mixture in pastry bag or zip lock bag and fill egg whites.

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