| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Norwegian | Eggs | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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