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Hall Cook Book

Deviled Eggs

Category: Appetizer / Submtd By: Nethella Hall

Yield: 12 Servings

6 Eggs	2 Tablespoons Mustard
1 Teaspoon White Vinegar	Paprika
6 Tablespoons Mayonnaise

Poke a hole in the egg shell at the flat end of the egg.
Fill a pot with cold water and the vinegar.
Place the eggs in the pot and bring to a simmer over medium heat.
Simmer for 10 to 12 minutes.
Drain the hot water from the pot. Place the pot in the sink under the faucet.
Run cold water into the pot for several minutes.
Take the eggs from the pot. Peel the shell from the hard boiled eggs.
Cut the eggs in half and remove the yolks. Place the egg white on a plate.
Put the egg yolks into a bowl and mash with a fork.
Add the mustard and mayonnaise. Mix well.
Fill the egg whites with the yolk mixture. Sprinkle with paprika and serve.

Per Serving: 95 Cal (81% from Fat, 16% from Protein, 3% from Carb); 4 g Protein; 9 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 1 g Carb; 0 g Fiber; 17 mg Calcium; 1 mg Iron; 76 mg Sodium; 127 mg Cholesterol

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