Deviled Eggs

Ingredients

• 6 eggs
• 1 tablespoonful vegetable oil
• 2 teaspoonsful vinegar
• 1/2 teaspoonful salt
• 1/4 teaspoonful pepper
• 1/4 teaspoonful ground mustard

Method

1. 1

   Boil eggs for 20 minutes, then cool in cold water.

2. 2

   Cut in halves, remove yolks, and mix with oil, vinegar, salt, pepper, and mustard.

3. 3

   Fill whites with mixture and serve cold.

Nutrition per serving

As published

This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 5. The excerpt below is the record exactly as published.

DEVILED EGGS Put 6 eggs into a saucepan. Cover with water, bring to a boil and boil for 20 minutes. Pour off hot water and cover at once with cold water till the eggs are cool. This sudden change from hot to cold water will make the shells come off easily, and neatly. Cut the eggs, when shelled, into halves, long- wise. Take out the yellows into a bowl. Lay the empty white halves on a plate till needed for filling. Into the bowl in which you have put the yellows put 1 tablespoonful vegetable oil. (Use melted butter if you have no vegetable oil.) 2 teaspoonsful vinegar, Yo teaspoonful salt, 14 teaspoonful pepper, 1/4 teaspoonful ground mustard

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