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Title: Deviled Eggs with Variations Categories: Cheese/, Eggs Yield: 6 Servings -----WALDINE VAN GEFFEN -VGHC42A----- --------------------------------BASIC RECIPE-------------------------------- 6 lg Eggs; hard cook; peel, halve 2 tb Mayonnaise; or more 1 ts Prepared mustard 1 ts Onion; grate Press yolks through a sieve and blend with mayonnaise, mustard and onion. Stuff yolk mixture into whites.Refrigerate until ready to serve. STUFFED PICKLED EGGS-Add 1 tb sweet pickle relish. NIPPY DEVLIED EGGS-Add 1 ts prepared horseradish and 1/2 ts dry mustard. HERBED DEVILED EGGS-Add 2 tb each chopped parsley and minced chives. DEVILED HAM EGGS-Add 1 tb deviled ham. STUFFED CURRIED EGGS-Add 1 ts curry powder. CAPERED EGGS-Add 1/4 ts crumbled leaf marjoram and 2 ts minced capers. ANCHOVY EGGS-Omit mustard and add 1 tb each mayonnaise and sour cream or milk instead of 2 tb mayonnaise; blend in 1/4-1/2 ts anchovy pasta (depending on how much you like anchovies. Posted to MC-Recipe Digest by Nancy Berry 1998 |