| 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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