Devilled Eggs Recipe

Put on in hot water, simmer for half an hour, then place in cold water

to loosen shells. When cold, cut in half, remove yolks, mash, and season

with salt, pepper, a dash of prepared mustard, and a teaspoonful of

vinegar, with a half teaspoonful of soft butter for each egg. Rub to a

smooth paste, and pack back in the whites. For picnics, fasten two

halves together with a wooden toothpick.

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