Yield: 6 Servings
|Mayonnaise to add moisture and smoothness to the filling|
|1 teaspoon||Dry mustard|
|1 small||Stalk of celery; minced (to add texture)|
From: helchick@... (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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .