Title: Deviled Eggs
Categories: February 19
Yield: 1 servings

8 lg Hard-cooked eggs
3 tb Mayonnaise
1 tb Dijon mustard
2 Dashed hot sauce; or to
-taste
Paprika for sprinkling

Discard shells from eggs and slice each egg in half lengthwise. Remove
yolks and arrange whites on a plate.

In a bowl mash yolks with mayonnaise, mustard, hot sauce, and salt and
pepper to taste and spoon mixture into whites. Chill deviled eggs, covered,
1 hour.

Just before serving sprinkle eggs with paprika and serve cold.

Makes 16 deviled eggs.

Gourmet February 1995

Converted by MC_Buster.

Converted by MM_Buster v2.0l.