BASIC RECIPE
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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