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Deviled Eggs Garden Style

Deviled Eggs Garden Style

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Deviled Eggs Garden Style

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Deviled Eggs Garden Style Recipe

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Deviled Eggs Garden Style
Yield: 6 servings

Deviled Eggs Garden Style


  • 6 hard-cooked eggs, cut length-wise
  • Mustard
  • Salt
  • Celery Seed
  • Mayonnaise
  • Butter
  • 1 1/2 teaspoons flour
  • 1/2 teaspoon chili powder
  • 2 cups of milk
  • 1/4 teaspoon salt
  • 1 bouillon cube
  • 2 cups green beans, cooked (or asparagus or peas)


  1. Cut 6 hard-cooked eggs in half lengthwise
  2. Remove the yolks, mash
  3. Add mustard salt celery seed, and mayonnaise to moisten
  4. Mix well
  5. Refill whites
  6. In a skillet melt 2 tablespoons of fat, stir in 2 1/2 tablespoons flour, 1/2 teaspoon chili powder
  7. Add 2 cups of milk, 1/4 teaspoon salt and 1 bouillon cube (optional)
  8. Cook until thickened stirring constantly
  9. Add 2 cups cut cooked green beans, asparagus, or peas.
  10. Place eggs on sauce cover tightly, reheat.

Deviled Eggs Garden Style

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