Deviled Eggs #3 Recipe

Free Recipe Deviled Eggs #3

Recipe Type: E Recipes

Recipe Preparation: cook

Cooking Ingredients for Deviled Eggs #3 Recipe

6 Hardboiled eggs
Mayonnaise to add moisture
-and smoothness to the
-filling
1 ts Dry mustard
1 sm Stalk of celery; minced
-(to add texture)
Paprika

Deviled Eggs #3 Preparation

From: helchick@u.washington.edu (Helchick) Date: Fri, 29 Jul 1994 18:43:32 GMT My Norwegian grandmother used to serve these as a side to a smorgasborg lunch. Slice eggs in half, lengthwise. Scoop out the yolks into a bowl and mix in mayonnaise (not too much!), dry mustard, and celery. Flip the eggwhites over and trim a flat sliver off the rounded side with a paring knife (this will keep them from tipping over and spilling out the filling). Flip the eggwhites hollow-side up again and spoon the filling back into the whites. Sprinkle the eggs with paprika (for that deviled look !). WARNING: Deviled eggs disappear very quickly. It”s wise to sneak a couple of them for yourself while you”re making them, because your guests will demolish them in seconds. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives.

Cooking Temperature:

Recipe Serves: 6

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