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Byron's Recipe Sheet .pdf

Original filename: Byron's Recipe Sheet.pdf

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Bacon & Tomatoe
Deviled Eggs

6 large eggs, hard-boiled and
1/4 cup mayonnaise
3 slices bacon, cooked and crumbled
1 slice of bacon, cooked and crumbled for garnish
2 sun dried tomatoes, finely
1 sun dried tomato finely chopped
for garnish
1 /4 teaspoon paprika
Ground cayenne pepper to taste
Salt and freshly ground black pepper
Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl.
Mash the yolks with a fork and stir in the mayonnaise, bacon, tomatoes, and
paprika. Add salt, pepper, and cayenne to taste, and blend well.
Fill the egg whites evenly with the yolk mixture and garnish with bacon and
tomatoes. Arrange them in a container and store, covered, in the refrigerator until ready to serve.

© Jan Patek Quilts, Inc. 2011
P.O. Box 257
Cameron, Mo. 64429

Document preview Byron's Recipe Sheet.pdf - page 1/1

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