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Devilish Eggs




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Devilish Eggs

6 ea Hard boiled eggs

2 T Mayonnaise

2 T Poupon mustard

1 T Louisiana hot sauce

1 T Pimentos, mashed

3 T Dill relish

1 x Salt, to taste

Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce.

 

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