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Deviled Eggs by Blue Plate

  • 6 hard boiled eggs
  • 4 ½ tablespoons Blue Plate® Mayonnaise
  • Mustard to taste (about ½ teaspoon)
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • Paprika (any: sweet; hot or smoked
  1. SLICE eggs in half lengthwise and carefully remove the yolks to a small bowl. Put the whites on a serving platter or egg plate.
  2. MASH yolks with a fork. Add mayonnaise, mustard, salt and pepper.  Stir well. Mash further if desired.
  3. SPOON with two small teaspoons into egg whites. Or, use a spatula to transfer mixture into a plastic sandwich bag and snip about ¾ inch of one corner away, using kitchen shears. Gently squeeze mixture through the hole into the egg whites. Scrape or squeeze mixture down towards the opening as you work.
  4. SPRINKLE with paprika and chill 15 minutes or up to 1 hour, uncovered, before serving. For longer storage, cover loosely with foil, leaving plenty of room in the top so the eggs are not smashed.


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