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  1. Boil and cold as many Large eggs as you will need for people to be served. When cold, peel and cut in half and remove yolk. Mash yolks, and add in sufficient mayonnaise to moisten. Add in a little liquid removed pickle relish and yellow mustard. Use onion, salt to taste, also small amount of white or possibly black pepper. Stuff hollowed out Large eggs. Refrigerateat least 2 hrs. sprinkle with paprika.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 69g
Calories 93  
Calories from Fat 46 49%
Total Fat 5.17g 6%
Saturated Fat 1.55g 6%
Trans Fat 0.0g  
Cholesterol 208mg 69%
Sodium 247mg 10%
Potassium 77mg 2%
Total Carbs 5.88g 2%
Dietary Fiber 0.3g 1%
Sugars 4.77g 3%
Protein 6.47g 10%
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