Title: Deviled Eggs #3
Categories: Eggs
Yield: 6 Servings

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

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. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.