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Deviled Eggs Recipe
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- 6 hard-cooked eggs, halved lengthwise
- ¼ cup mayonnaise or salad dressing
- ½ teaspoon salt
- Dash pepper
- 1 teaspoon prepared mustard
- 1 teaspoon vinegar
- 1 tablespoon minced onion
- Remove egg yolks; mash, and combine with remaining ingredients.
- Refill egg whites, using pastry tube if desired.
- (For plump Deviled Eggs, refill only 8 halves; chop extras for salad trim next day.)