Deviled Eggs

Ingredients

• 6 eggs
• 1 tablespoon olive oil or butter
• 1/4 teaspoon mustard
• Salt and red pepper
• A little vinegar if desired

Method

1. 1

   Boil the eggs for fifteen minutes; then throw them into cold water to prevent the whites from darkening.

2. 2

   Remove the shells; cut in halves lengthwise; take out the yolks carefully and mash them with the oil or butter and seasoning.

3. 3

   If desired, a tablespoon of minced ham or tongue or a little chopped parsley and onion may be added.

4. 4

   Fill the cavity of each half with the paste and set in a cool place until needed.

5. 5

   Serve on crisp lettuce leaves or on a platter garnished with parsley or watercress.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 74. The excerpt below is the record exactly as published.

DEVILED EGGS 6 eggs 1 tablespoon olive oil or butter 14 teaspoon mustard Salt and red pepper A little vinegar if desired

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