Deviled Eggs

Name: Deviled Eggs
Ingredients: Hard boil eggs; mix with highly seasoned mayonnaise.; Sprinkle halved whites with salt.; place stuffed olive in center.

From Anson County cook book, 1928

Ground ham added makes a tasty change.

Presented as published in 1928. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

249Calories

13 gProtein

1 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories249 kcal

Protein13 g

Carbohydrates1.2 g

Fiber0 g

Sugars1.2 g

Total Fat21 g

Saturated Fat4.9 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat7.6 g

Omega-30.7 g

Cholesterol379 mg

Sodium212 mg

Potassium129 mg

Calcium51 mg

Iron1.2 mg

Magnesium10 mg

Phosphorus175 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A151 mcg

Vitamin E1.5 mg

Vitamin K23 mcg

Vitamin B60.1 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate45 mcg

Choline299 mg

Caffeine0 mg

Water78 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 30. The excerpt below is the record exactly as published.

DEVILED EGGS Hard boil eggs, cut lengthwise and remove yolks, mix with highly seasoned mayonnaise. Sprinkle halved whites with salt, refill with yolks, and place stuffed olive in center.

Cook this with the app: pantry check, scaling, and the assistant.