6 hard cooked eggs
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon dry mustard
About 3 Tablespoons salad dressing, vinegar, or cream (enough to moisten)
Cut hard cooked eggs in halves. Slip out yolks. Mash with fork. Mix in rest of ingredients. Refill whites with egg yolk mixture, heaping it up lightly. Serve with salads or cold meat platters.
To carry deviled eggs to picnics, fit two halves together and wrap in waxed paper (twisting the ends). Mounds of savory yellow egg yolks in white frames. A tasty finger food for picnics and parties.
From Betty Crocker’s New Picture Cook Book; Text Ed. p 254
No comments:
Post a Comment