Deviled Eggs

Name: Deviled Eggs
Ingredients: Place the eggs carefully in a kettle of boiling water.; add salt and pepper; add salt and pepper; a little melted butter; some finely chopped cold boiled ham

From Efficiency in home-making and first-aid to good cooking, 1915

Nice for picnics or school lunches.

Presented as published in 1915. 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

429Calories

38 gProtein

2 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories429 kcal

Protein38 g

Carbohydrates2.2 g

Fiber0 g

Sugars1.1 g

Total Fat29 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1116 mg

Sodium426 mg

Potassium414 mg

Calcium168 mg

Iron5.3 mg

Magnesium36 mg

Phosphorus594 mg

Zinc3.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.2 mg

Folate141 mcg

Choline882 mg

Caffeine0 mg

Water229 g

As published

This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 63. The excerpt below is the record exactly as published.

DEVILED EGGS. Place the eggs carefully in a kettle of boiling water. Stand them back on the stove where they cannot pos- sibly boil ; let stand from 40 to 45 minutes. When hard plunge them in cold water so they will be less apt to discolor. Shell carefully, cut lengthwise, remove the yolks, crumble fine, add salt and pepper, a little melted butter ; and if preferred some finely chopped cold boiled ham

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