Deviled eggs are always a favorite, whether served as an appetizer, a snack or anytime.
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6 large Land O Lakes® Eggs, hard-cooked, peeled, cooled
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1/2 teaspoon paprika
Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl. Place egg whites aside.
Mash yolks with fork. Add mayonnaise and mustard; mix well.
Place egg yolk mixture into pastry bag fitted with metal tip.
Pipe mixture evenly into egg whites; sprinkle with paprika. Cover; refrigerate until serving time or up to 24 hours.
Add 4 to 6 drops hot pepper sauce to egg yolk mixture if you want to spice up the flavor of the filling.
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I have made these Deviled Eggs and my Family is Crazy about them.
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