6 hard-cooked eggs
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
3 Tbsp. mayonnaise, salad
dressing and vinegar or
half and half
Cut peeled eggs lengthwise into halves. Slip out yolks;
mash with fork. Mix in salt, mustard, pepper and mayonnaise.
Fill whites with egg yolk mixture, heaping it lightly. Arrange
eggs on large serving plate. Cover and refrigerate no longer
than 24 hours.
Catsup Deviled Eggs: Decrease salt to 1/4 teaspoon and
substitute 1/4 cup plus 1 tablespoon catsup for the mayonnaise.
Deviled Eggs With Olives: Decrease salt to 1/4 tea-
spoon; omit mustard and mix 1/4 cup finely chopped ripe olives
and 1/8 teaspoon curry powder into the egg yolk mixture.
Party Deviled Eggs: Garnish each deviled egg half with
cooked shrimp, rolled anchovy fillet or sliced pimiento-stuffed
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