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Catholic Recipe: Deviled Eggs Creole


  • 5 or 6 hard-cooked eggs
  • 3 Tablespoons mayonnaise or salad dressing
  • 1/4 teaspoon salt
  • few grains pepper
  • 1 teaspoon prepared mustard
  • Creole Sauce II (see recipe)
  • Details

  • Serves: 5-6
  • Prep Time: 30 minutes
  • Difficulty:
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

These deviled eggs are spiced up with the Creole Sauce.


Shell eggs; cool. Cut in half lengthwise; remove yolks. Mash until fine and crumbly. Add mayonnaise or salad dressing, salt, pepper, and mustard; mix until smooth. Refill egg whites; place in sauce; cover; heat gently until eggs are hot. Serve at once. Makes 5 to 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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