Deviled Eggs

From the kitchen of: Steph Mineart

  • 6 eggs
  • 3 tablespoons mayonnaise
  • 1 tablespoon sugar
  • 1 teaspoon mustard
  • 1 teaspoon vinegar
  • salt and pepper to taste
  • paprika for garnish

I compiled this recipe from several online sources, then edited it to my tastes. I regularly make this for pitch-in dinners and it seems to be popular.

Put eggs in a pot of cold water, put on high heat to boil. Once water is boiling, reduce heat to a medium boil for 10-12 minutes. Take eggs off heat, drain hot water. Fill pot with cold water to ensure that yolks stay yellow, let cool.

When eggs are cool, remove shells from eggs, and halve lengthwise with a knife. Carefully remove the yolks, and place in a medium bowl. Mash yolks with a fork, and add remaining ingredients except paprika. Very carefully spoon mixture back into the egg white halves.

Garnish with a light sprinkling of paprika.

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Aunt Chris’ Ham and Egg Casserole

From the kitchen of: Chris Turnipseed.

  • 12 eggs
  • 1/3 large package of cream cheese
  • 1/2 cup milk
  • Ham slices
  • 1 jar of Cheese Whiz

Beat together eggs, cream cheese and milk, then scramble until almost cooked but not dry.

Divide egg mixture and roll into ham slices. Place ham rolls into greased 9×13 pan. Cover with the jar of Cheese Whiz, bake at 400 degrees for 20 minutes. Can be made the night before and baked in the morning.

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Eggs and Sausage Casserole

From the kitchen of: Pat Mineart.

The mustard is what really sets this great breakfast casserole apart, but go easy on it, because it can be overdone.

  • 6 eggs
  • 2 cups milk
  • 2 cups bread crumbs
  • 2 teaspoons salt
  • 2 teaspoons dry mustard
  • 1 cup grated cheddar
  • 1 pound sausage

Brown sausage and drain, then stir into beaten eggs. Add remaining ingredients. Bake at 350 degrees for 45 minutes in 19×12 dish, let stand before cutting.

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