Stuffed Eggs, Spanish Style

Ingredients

• Cut hard-boiled eggs in halves, lengthwise
• finely chopped onion
• finely chopped celery
• chopped green or red pepper
• using one-fourth teaspoon of each to one egg
• Moisten with salad dressing

Method

1. 1

   Cut hard-boiled eggs in halves, lengthwise.

2. 2

   Remove yolks and mash.

3. 3

   Add finely chopped onion, celery, and pepper.

4. 4

   Moisten with salad dressing.

5. 5

   Refill whites with mixture, and press halves together.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 7. The excerpt below is the record exactly as published.

Stuffed Eggs, Spanish Style Cut hard-boiled eggs in halves, lengthwise. Remove yolks and mash. Add finely chopped onion, finely chopped celery and chopped green or red pepper, using one-fourth teaspoon of each to one egg. Moisten with salad dressing

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