MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deviled Eggs
 Categories: Appetizers, Eggs
      Yield: 24 Servings
 
     12    Eggs
    1/2 c  Mayonnaise
    1/2 ts Salt
      1 ds Pepper
      1 ts Prepared mustard
    1/4 c  Sweet pickles; minced
           Paprika; (optional)
 
  Put eggs in a large pan and cover with water 1 to 2 inches above the
  eggs. Put a lid on the pan and heat quickly to a full boil. Take the
  pan off the heat as soon as it boils, then let the eggs stand in the
  hot water for 15 minutes. Drain and cool the eggs by filling the pan
  with cold water. Peel the eggs and cut in half lengthwise. Remove
  yolks and put in a mixing bowl. MAsh the yolks with a fork or an
  electric mixer. Add mayonnaise, salt, pepper, and mustard and mix
  until well blended. Stir in the pickle. Stuff egg whites with the
  yolk mixture. (A pastry bag is great for this.) Sprinkle with a
  little paprika if desired. Eggs should be wrapped well and kept cold
  until ready to serve.
  
  Recipe by Nancy C. (Bushnell Cookbook)
 
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