Deviled Eggs With Variations
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheese/, Eggs | 6 | Servings | |
INGREDIENTS
| WALDINE VAN GEFFEN | ||
| VGHC42A- | ||
| 6 | Eggs, hard cook peel halve | |
| 2 | T | Mayonnaise, or more |
| 1 | t | Prepared mustard |
| 1 | t | Onion, grate |
INSTRUCTIONS
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 <nlberry@prodigy.net> on Feb 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 20
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 1.3mg
Sodium: 45.3mg
Potassium: 1.5mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: <1g