Devilled egg salad^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs, hard boiled | |
| ½ | teaspoon | Dry mustard |
| OR | ||
| 2 | tablespoons | Prepared mustard |
| ½ | teaspoon | Salt |
| Onion juice, if liked | ||
| Pepper & paprika | ||
| 1 | tablespoon | Chili sauce |
| Cream or salad dressing to | ||
| Moisten | ||
Directions
Peel eggs and slice longways. Carefully remove yolks, so as not to tear whites. Put yolks in a bowl and mash with fork, making a paste.
Mix remaining ingredients with yolks and blend till quite smooth.
Lightly pile yolks back into egg whites. Chill. Serve on lettuce with mayonnaise or your favorite dressing. Deviled eggs go very well with salmon.
Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 06-12-95
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