Deviled Egg Salad

Ingredients

• After the eggs have boiled twenty minutes
• sufficient mayonnaise dressing to make them smooth
• Season with lemon juice
• a little red pepper
• garnish a platter with lettuce leaves
• sprinkled with chopped tomatoes
• thin layer of chopped parsley

Method

1. 1

   Boil eggs, cut in half, and remove yolks.

2. 2

   Mix yolks with mayonnaise, lemon juice, and red pepper.

3. 3

   Form into balls and garnish with lettuce, tomatoes, and parsley.

4. 4

   Cover with French dressing.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 42. The excerpt below is the record exactly as published.

DEVILED EGG SALAD. Mrs. James Duke. After the eggs have boiled twenty minutes, cut them in two and take out the yolks, then rub them to a paste, adding a little at a time sufficient mayonnaise dressing to make them smooth. Season with lemon juice and a little red pepper. Make this into tiny balls ; garnish a platter with lettuce leaves sprinkled with chopped tomatoes, then a thin layer of chopped pars- le

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