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Devilled Eggs

Remove the shells from hardboiled eggs, cut in halves and remove the yolks. Work into the yolks sufficient Pompeian Olive Oil, lemon juice and a little dry mustard to form a smooth paste. Season with Cayenne pepper and a little salt, and return to the whites. Serve on lettuce leaves.

All salads are enriched and improved by imported Pompeian Olive Oil.