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Deviled Eggs
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Sharon Castleberry Roberts


  • 1 dozen large eggs
  • 1/2 tsp (2 ml). mustard
  • 1/2 cup (125 ml) mayonnaise
  • 1/4 cup (60 ml) Catalina dressing
  • 1/4 tsp (1 ml). salt
  • 1/2 tsp (2 ml). paprika
  • 1/2 cup (125 ml) finely chopped candid dill pickles
  • Boil eggs in salted water on medium heat for about 10 minutes (until hard boiled).
  • Peel eggshell from eggs and rinse with water.
  • Slice eggs in half horizontally.
  • Sepatate egg yolks into medium sized bowl.
  • Place egg whites on serving tray.
  • With a fork, mash egg yolks until broken into small pieces.
  • Add the next 5 ingredients and mix until mixture is smooth.
  • Add pickles and mix well.
  • Spoon filling into egg whites.
  • Sprinkle tops with paprika.

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