"I love deviled eggs because they are so old-fashioned and yummy," says Alexis Swanson Traina. This classic version, made with two kinds of mustard and served with paprika, is a specialty of the Swanson family cook, Terry Sweetland.

Can be used for any occasion, wedding feast, a picnic in the park, or for lunch or dinner.

1 lb. chocolate, melted Instructions: 1. Thoroughly mix potato, coconut, salt and vanilla. 2. Gradually add sugar and mix until thoroughly blended. 3. Shape into eggs on cookie sheet and let ripen overnight. 4. Next day, dip into chocolate. 5. Set eggs onto waxed paper to harden.

Source of Recipe LowCarbRecipeBox 6 hard-cooked eggs, peeled and cut lengthwise 1/4 cup Mayonnaise 1/2 teaspoon dry ground mustard 1/2 teaspoon white vinegar 1/8 teaspoon salt 1/4 teaspoon ground black pepper Paprika for garnish Pop out (remove) the egg yolks to a small bowl and mash with a fork.

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slotted spoon; let sit 5 minutes. Peel eggs and slice each in half lengthwise with paring knife. Remove yolks to small bowl. Arrange whites on serving platter, discarding two worst-looking halves. Mash yolks with fork until no large lumps remain. Add mustard, mayonnaise, vinegar, Worcestershire, and