Americanappetizer

Deviled Eggs

Name: Deviled Eggs
Cuisine: American
Ingredients: One-half dozen hard-boiled eggs; one tablespoon melted butter; one-half teaspoon mustard; little grated cheese; chopped pickles; Add enough vinegar to soften mixture; salt; pepper; A little cold boiled ham, chopped fine, may be added

From The Central cook book, 1924

Can add chopped ham for extra flavor.

Presented as published in 1924. 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

527Calories

38 gProtein

2 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories527 kcal

Protein38 g

Carbohydrates2.3 g

Fiber0.1 g

Sugars1.2 g

Total Fat40 g

Saturated Fat16 g

Monounsaturated Fat14 g

Polyunsaturated Fat6.2 g

Omega-30.2 g

Cholesterol1145 mg

Sodium457 mg

Potassium421 mg

Calcium173 mg

Iron5.3 mg

Magnesium38 mg

Phosphorus600 mg

Zinc3.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A572 mcg

Vitamin E3.5 mg

Vitamin K1.9 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.2 mg

Folate142 mcg

Choline885 mg

Caffeine0 mg

Water233 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 8. The excerpt below is the record exactly as published.

Deviled Eggs One-half dozen hard-boiled eggs, cut in halves and remove yolks. Mash yolks fine, mix with one tablespoon melted butter, one-half teaspoon mustard, little grated cheese and chopped pickles. Add enough vinegar to soften mixture; salt and pepper to taste. A little cold boiled ham, chopped fine, may be added

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