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Deviled Eggs

  Cut eggs in half lengthwise and remove yolks, being careful not to break the whites. put yolks, mustard, mayonnaise, salt, and pepper in a blender or food processor or beat with a mixer until smooth and creamy. Check and add more salt if heeded. Fill the egg whites with the yolk mixture, using a cake decorator tube or teaspoon. Sprinkle with paprika immediately before serving. Garnish each egg half with a sprig of parsley or a slice of olive.

Serves 8

6-8 hard-boiled eggs
1 T. Dijon mustard
2 T. mayonnaise
1/2 t. salt
1/4 t. pepper
parsley or olive slices for garnish

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