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“Deviled eggs are a staple for any holiday or Sunday meal in the south. You might wonder why 7 eggs when most egg plates have 12 slots......well 1 for the cook to eat.”
READY IN:
42mins
SERVES:
4-6
YIELD:
14 halves
UNITS:
US

Ingredients Nutrition

Directions

  1. Place eggs in a saucepan and cover with cold water.
  2. Bring water to a boil and immediately remove from heat.
  3. Cover and let eggs stand in hot water for 10 to 12 minutes.
  4. Remove from hot water, cool and peel.
  5. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
  6. Mash the yolks with the mayonnaise, mustard and onion.
  7. Spoon the mixture into the egg white halves and garnish with a sprinkle of paprika, chives or bacon bits.

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