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Deviled Eggs

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6 hard-cooked eggs
1 tablespoon softened butter or margarine
2 teaspoons lemon juice or vinegar
1/4 teaspoon salt
3/4 teaspoon prepared mustard
1/4 teaspoon spiced salt
1 tablespoon thick mayonnaise or other salad dressing


Cut eggs in half and remove the yolks. Press yolks through a fine sieve and combine with the butter, seasonings and salad dressing. Beat until smooth and light. Add more seasoning, if desired. Refill whites and garnish as desired.


  1. Add 1/4 cup finely minced ham, fish, seafood, mushrooms, uncooked celery, or stuffed green or ripe olives to yolk mixture.
  2. Add 2 tablespoons finely chopped anchovy fillet to yolks. Or garnish tops with 1 rolled anchovy fillet each.
  3. Garnish eggs with 1/2 stuffed green olive pressed into center.

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