![Home](_derived/home_cmp_cookbook110_vbtn.gif)
![Up](_derived/up_cmp_cookbook110_vbtn.gif)
![Beer Rabbit over Eggs](_derived/BrRabbit.htm_cmp_cookbook110_vbtn.gif)
![Egg Casserole](_derived/Eggcass.htm_cmp_cookbook110_vbtn.gif)
![Deviled Eggs](_derived/deveggs.htm_cmp_cookbook110_vbtn_p.gif)
![Quiche](_derived/Quiche.htm_cmp_cookbook110_vbtn.gif)
![Quiche II](_derived/quiche2.htm_cmp_cookbook110_vbtn.gif)
![Tuna Vegetable](_derived/tunaquich.htm_cmp_cookbook110_vbtn.gif)
![Zucchini Walnut Quiche](_derived/zchn-wlnqch.htm_cmp_cookbook110_vbtn.gif)
Let us know any comments, reviews corrections, and/or suggestions.
Recipe contributions and pictures of dishes you have prepared are always
welcome.
| |
![](_themes/cookbook/atabrule.gif) |
|
Deviled Eggs
Always a crowd pleaser, this is the recipe my Mom
used to make for every summer gathering. They
always disappeared.
|
This recipe is for six eggs but may be scaled
to larger quantities easy. Best to taste the yolk mixture before
filling eggs. |
Quantity |
Ingredients |
Preparation Notes |
6 |
Hard boiled
eggs, peeled with shells removed and washed. |
- Cut eggs in half lengthwise, remove yolks, put
yolks in a bowl and egg halves on a plate.
- Mash the yolks
- Add rest of ingredients
- Stir vigorously
- Fill eggs with yolk mixture
- Garnish with slices of olives (with pimento in
center) and sprinkled paprika. May also use other garnish such as
horseradish, anchovies, parsley, chives or crumpled bacon.
- Chill until served
|
1/4 C |
Mayonnaise or
Miracle Whip (light is OK) |
1 tsp |
Vinegar |
1 tsp |
Dry mustard |
1/8 tsp |
Salt |
dash |
Pepper |
|
garnish |
|
Download a
printer friendly version of this recipe.
|