Deviled Eggs

Ingredients

• 6 hard-boiled eggs
• 2 tablespoons of olive oil or melted butter
• 3 tablespoons of vinegar
• 1 tablespoon of celery salt

Method

1. 1

   Cut the eggs in halves, remove yolks and mix with oil, vinegar, and celery salt.

2. 2

   Fill the whites with the mixture and serve on lettuce leaves garnished with parsley.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 15. The excerpt below is the record exactly as published.

DEVILED EGGS.— Cut 6 hard-boiled eggr^ in halves length- wise; take out the yolks and mix them thoroughly with 2 table- spoons of olive oil or melted butter, 3 tablespoons of vinegar and 1 tablespoon of celery salt. Fill in the yolk cavities with this mix- ture and serve on lettuce leaves garnished with a leaf of parsley on each one. — Mrs. Conklin, 914 No. 5th Ave., Maywood, 111. EGGS DIVORCOM.— Poach in boiling water to which a pinch of salt has been added, 1 egg to each person, lift off with a skimmer and lay on puree of onions and spread over a tablespoon of Bear- naise sauce to each egg. Fry an equal number of eggs, folding whites over yolks with a knife. Place on puree of spinach, spread- ing tomato sauce over an-d serve. — Mrs. Castle Hopkins, Win- netka, 111. EGGS A LA DURANGO.— Boil 6 fried Spanish peppers 20 minutes. Drain, remove seeds and skin and chop fine. Fry in a spoonful of lard with % onion, chopped, and 1 clove of garlic. Add 1 cup well washed rice and cook until dry; then cover with soup stock, and cook until tender, add a lump of butter, and salt to taste, and break half a dozen eggs on top of the rice and scramble. Serve hot. — Mrs. William Myers, Franklin, 111. 28 EGGS EGG ESCALFADOS.— Butter a deep dish, sprinkle with salt and break 6 eggs separately in it. Melt 1 oz. of butter and while it is hot stir it into 1 tablespoon of cream or milk. Pour it over the eggs, cover closely and bake in a moderate oven for 10 min- utes.—Mrs. C. J. Jeffries, Winnetka, 111. WHITE HOUSE ESCALLOPED EGGS.— Cut 8 hard-boiled eggs in thin slices; put in a baking dish a layer of egg and then a layer of bread crumbs, salt and pepper, put small pieces of butter on each layer of egg; pour over all 1 cup of sweet cream or milk, set in a hot oven for 10 minutes. — Mrs. May C. Fletcher, Maywood, 111. EGG A LA ESPAGNOLE— Chop very fine 2 small cloves of garlic and half a green pepper. Dice 2 small tomatoes or 1 very large one. Put in a saucepan a piece of butter the size of an egg; when melted, put in the tomatoes, garlic, and pepper. Cook slowly until tomatoes are done, then add the 6 eggs and salt. Stir and keep stirring until the eggs are thick. Serve quickly. This is, easy to cook in a chafing dish. — Mr?. C. E. Westinghous, Mayfair, 111. EGG FAREES.— Cut a slice from each end of 6 hard-boiled eggs

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