| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
February 19 |
1 |
servings |
INGREDIENTS
| 8 |
lg |
Hard-cooked eggs |
| 3 |
tb |
Mayonnaise |
| 1 |
tb |
Dijon mustard |
| 2 |
|
Dashed hot sauce; or to taste |
|
|
Paprika for sprinkling |
INSTRUCTIONS
Discard shells from eggs and slice each egg in half lengthwise. Remove
yolks and arrange whites on a plate.
In a bowl mash yolks with mayonnaise, mustard, hot sauce, and salt and
pepper to taste and spoon mixture into whites. Chill deviled eggs, covered,
1 hour.
Just before serving sprinkle eggs with paprika and serve cold.
Makes 16 deviled eggs.
Gourmet February 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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