Deviled eggs with variations
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----WALDINE VAN GEFFEN VGHC42A----- | ||
| 6 | larges | Eggs; hard cook; peel, halve |
| 2 | tablespoons | Mayonnaise; or more |
| 1 | teaspoon | Prepared mustard |
| 1 | teaspoon | Onion; grate |
Directions
BASIC RECIPE
Press yolks through a sieve and blend with mayonnaise, mustard and onion.
Stuff yolk mixture into whites.Refrigerate until ready to serve.
STUFFED PICKLED EGGS-Add 1 tb sweet pickle relish.
NIPPY DEVLIED EGGS-Add 1 ts prepared horseradish and ½ ts dry mustard.
HERBED DEVILED EGGS-Add 2 tb each chopped parsley and minced chives.
DEVILED HAM EGGS-Add 1 tb deviled ham.
STUFFED CURRIED EGGS-Add 1 ts curry powder.
CAPERED EGGS-Add ¼ ts crumbled leaf marjoram and 2 ts minced capers.
ANCHOVY EGGS-Omit mustard and add 1 tb each mayonnaise and sour cream or milk instead of 2 tb mayonnaise; blend in ¼-½ ts anchovy pasta (depending on how much you like anchovies.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Feb 16, 1998
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