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Deviled Eggs for Memorial Day BBQ recipe

Deviled Eggs: Deviled eggs are a picnic classic and they are another easy-to-assemble dish to bring to any barbecue gathering. There are tons of spin-offs to this simple dish, including adding different mustards, pickles and relishes. But really, the deliciousness depends on the eggs. Fresh organic eggs from pasture-raised chickens beat out any other type of egg you can buy, as far as flavor and texture. Consider picking up a dozen eggs from Fogline Farms at the Live Oak Market this Sunday morning, for the freshest deviled eggs in town.


6 Hard-Boiled Eggs, Peeled and Cut Lengthwise.

1/4 Cup Mayonnaise

1/2 Tsp Dry Ground Mustard

2 Tbsp Dijon or Stone Ground Mustard

1/2 Tsp White Vinegar

Salt and Pepper

Paprika to Garnish


Boil the eggs and slice lengthwise. Pop out the yolks and mash in a bowl. Add mayonnaise, mustard, vinegar, salt and pepper. Fill the empty egg white bowls with the yoke mixture and sprinkle lightly with paprika or cayenne powder. Cover and refrigerate for up to one day.

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