Deviled Eggs by Marlboro Country Cookbook

Name: Deviled Eggs by Marlboro Country Cookbook
Prep time: 1 h
Total time: 1 h
Yield: 24 Deviled Eggs
Ingredients: 12 large hard-cooked eggs; 1/2 cup mayonnaise (I use Miracle Whip); 2 teaspoons sweet pickle juice (Dill can be used); 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1/2 teaspoon salt; 1/4 teaspoon paprika; 1/8 teaspoon cayenne

(4)

Recipe by msdoolittle

This recipe is taken from the Marlboro Country Cookbook and is absolutely fantastic. I'm usually the "Deviled Egg" girl for the holidays.

People talking

Join In Now Join the conversation!

READY IN: 1hr

YIELD: 24 Deviled Eggs

UNITS: US

INGREDIENTS

Nutrition

12

large hard-cooked eggs
¹⁄₂

cup mayonnaise (I use Miracle Whip)
2

teaspoons sweet pickle juice (Dill can be used)
1

tablespoon Dijon mustard
1

teaspoon Worcestershire sauce
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon paprika
¹⁄₈

teaspoon cayenne

DIRECTIONS

Peel Eggs.
Cut in half lengthwise.
Remove yolks and put into small bowl and mash (I put them in a gallon sized zip lock and squish).
Add remaining ingredients and mix (squish) well.
Spoon (or cut corner off zip lock and pipe) filling into the whites.
Refrigerate until serving.

Submit a Recipe Correction