DEVILED EGGS
4 hard-boiled eggs
¼ tsp salt
½ tsp dry mustard
¼ tsp cayenne
1 tsp vinegar
1 tbsp melted butter
If you plan to bring deviled eggs to a potluck, always check with the hostess first. They’re a party staple, which means that someone should bring them, but not everyone. If that happens, not only will the only thing to eat be eggs, but the hostess’s house will develop that pervasive egg smell.
When eggs are cold, remove shells and cut each in half lengthwise. Remove yolks and set whites aside. Rub yolks smooth and mix thoroughly with the rest of the ingredients. Roll into balls the size of the original yolk. Fill the hollow left in each egg-white half with a ball of yolk mixture. Makes 8.
Fancy Deviled Eggs
When mixing yolks, add 4 boned anchovies, pounded smooth and strained. Or add ¼ cup chopped shrimp, chicken, or ham.
4 hard-boiled eggs
¼ tsp salt
½ tsp dry mustard
¼ tsp cayenne
1 tsp vinegar
1 tbsp melted butter
If you plan to bring deviled eggs to a potluck, always check with the hostess first. They’re a party staple, which means that someone should bring them, but not everyone. If that happens, not only will the only thing to eat be eggs, but the hostess’s house will develop that pervasive egg smell.
When eggs are cold, remove shells and cut each in half lengthwise. Remove yolks and set whites aside. Rub yolks smooth and mix thoroughly with the rest of the ingredients. Roll into balls the size of the original yolk. Fill the hollow left in each egg-white half with a ball of yolk mixture. Makes 8.
Fancy Deviled Eggs
When mixing yolks, add 4 boned anchovies, pounded smooth and strained. Or add ¼ cup chopped shrimp, chicken, or ham.
From Little Old Lady Recipes
By Michael E. Reali and
Meg Favreau
Meg Favreau
