Deviled eggs #3

Yield: 6 Servings

Measure Ingredient
6 Hardboiled eggs
Mayonnaise to add moisture and smoothness to the filling
1 teaspoon Dry mustard
1 small Stalk of celery; minced (to add texture)
Paprika

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.

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