SEPTEMBER RECIPE!

Deviled Egg Dip

1 dozen large hard boiled eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
Salt & pepper
Paprika for dusting
Multi grain crackers for dipping.


Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Enjoy!

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By Amber Luebke and Bree McLain, owners of Lotus Salon in Stoughton, WI, have over 35 years combined experience specializing in hair color, accenting your best features and addressing your specific needs. Google+
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