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6 hard-cooked eggs
Cut peeled eggs in half lengthwise. Slip out yolks and mash with a fork. Mix in dry mustard, salt, pepper and mayonnaise; mix well. Fill whites with egg yolk mixture, heaping slightly. Arrange on serving platter and sprinkle with paprika. Cover and refrigerate no longer than 24 hours.
Tip: for a neater, more decorative deviled
egg, place yolk mixture in a zip lock sandwich bag. Clip off a
corner, and squeeze yolk mixture into egg white shells.
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This delicious recipe was published in a Watkins catalog. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
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