Traditional Southern Deviled Eggs

Recipe courtesy Paula Deen

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Total Reviews: 2

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  • on June 24, 2013

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    This is my recipe for deviled eggs, except I use a little less mayo, omit the mustard and use a heaping tablespoon of Durkee's Famous Sauce. It really makes a "devil" of an egg. I like to sometimes hide a slice of green stuffed olive in the white before filling it and I garnish with capers. Yummy! Susan Shields Marietta, Ga.

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  • on November 23, 2012

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    Yes this recipe was a great big hit when I made and took for our 2012 Thanksgiving gathering! I made about 30 eggs which turned out to be 60 deviled eggs. I even used the ideal of placing the split pea beans underneath to keep them in place which worked out perfectly. I placed paper towels on top of them and under the eggs, it was a very practical and successful idea! Got an unbelievable amount of praise for these deviled eggs, Thanks so much Paula, Lisa Nimmo CA.



























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