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DEVILED EGGS 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 olive. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |