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12 eggs
1/2 tsp. pepper
1/2 tsp. seasoned salt
1/2 tsp. celery salt
1 Tbsp. mustard
1/2 tsp. onion salt
3 small pickles, diced fine
1/4 tsp. poultry seasoning
pinch of curry powder
3 Tbsp. mayonnaise or salad

Boil eggs until hard, approximately 25 minutes. Peel
eggs, then cut them in half, lengthwise. Put yolks in separate
bowl. Add powdered ingredients and mustard. Mash yolks until
they are crumbled up. Add mayonnaise or salad dressing. Stir
until creamy. (Taste to see if you need extra ingredients.)
Add diced fine pickles and stir. Refill whites with yolk
mixture. Sprinkle with paprika. For best results make night
before and keep refrigerated until ready to serve. Makes 24
deviled eggs.

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