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November 1998 Issue
by Philip R. Gantt
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Devilled Eggs
One of my favorite appetizers for the Thanksgiving day is devilled eggs. These decorative and delicious appetizers can be served for nearly any occasion. They are an excellent introduction to a holiday dinner. These may be prepared ahead of time and chilled until ready to serve.
  • 12 hard boiled eggs
  • ¼ cup mayonnaise
  • 1 T. mustard
  • ¼ tsp. Worcestershire sauce
  • Salt and pepper to taste
  • 4 T. pickle relish
  • Paprika
Shell the hard boiled eggs and cut each one in half lengthwise. Remove the yolks and put into a bowl. Set the whites aside for later filling. Using a fork, smash the yolks and add the mayonnaise, mustard, Worcestershire sauce, salt and pepper and pickle relish. Mix thoroughly. Spoon about 1 teaspoon of the mixture into each of the egg white halves. Garnish each filled egg half with a little paprika and serve on a platter decorated with parsley sprigs.
  • Yields: 12 servings
  • Preparation Time: 15 minutes
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