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Ve's Devilishly Good Deviled Eggs Recipe

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This recipe for Ve's Devilishly Good Deviled Eggs is from The Ferry and Henderson Families Best Recipes Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 large eggs boiled (preferably a week or more old for ease in peeling)
1/2 Blue Plate mayo (approx.)
1 level T. minced marinated garlic
Paprika.
Pimento stuffed green olives
Directions:
Directions:
Boil eggs, peel and slice in half, putting yolks in med. bowl.
Mash yolks with either a fork or potato masher.
Add mayo and garlic. Mix thoroughly. Spoon mixture onto egg halves.
Top with half of one olive/pimento. Sprinkle lightly with paprika. Refrigerate till serving.
Number Of Servings:
Number Of Servings:
12 (2 per person)
Preparation Time:
Preparation Time:
20 minutes after boiling.
Personal Notes:
Personal Notes:
The first deviled eggs I ever ate were in Hawkinsville, Georgia, at Sunday dinner at our "Aunt" Betty's daughter Marcel's home. I thought they were wonderful and Mama got her recipe which called for Blue Plate sandwich spread. That was my first experience with deviled eggs till years later when I tasted what would later become my very favorite eggs! These are far superior to using sandwich spread and my girls can't get enough of them! They make a beautiful presentation on a buffet spread.

 

 

 

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