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Deviled Eggs



  • 12 eggs, hard cooked
  • 3 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 2 teaspoons prepared mustard
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon pepper
  • 2 tablespoons dill relish


  1. Cut eggs in half lengthwise.
  2. Remove yolks, mash with fork.
  3. Combine with remaining ingredients; blend well.
  4. Fill whites using approximately 2 teaspoons mixture per egg white.

Yield: 24 deviled egg halves


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