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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I CREATED this recipe 30 years ago, when my new husband requested deviled eggs. He wouldn't eat celery or pickle relish, so I substituted garlic and onion. He approved. My co-workers always request these eggs for our potluck lunches. I'm not sure they know I can cook anything else! -Eva Friesen, Carson City, Nevada Ingredients:
6 hard-cooked eggs |
1/3 cup mayonnaise |
1/2 to 1 teaspoon prepared mustard |
2 green onions with tops, chopped |
1 garlic clove, minced |
1/8 teaspoon salt |
paprika |
Directions:
1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, mustard, onions, garlic and salt. Fill egg whites; sprinkle with paprika. Refrigerate until serving. Yield: 1 dozen.
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