"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Anthony's Devils (deviled eggs), by Anthony Codianni, is from The Pennington Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 dozen eggs (large) 1/2 cup Mayo 1/2 Dijon Mustard Salt & Pepper to taste
Optional to make it spicy: Tabasco Sauce and Cayenne Pepper Paprika
Take the eggs out of the fridge and let them sit on counter for 15 minutes before boiling. (This will prevent cracking.)
In a large pot of boiling water hard boil the eggs. Let eggs cool. Crack and peel all shells.
Cut eggs in half long ways. Remove yolks to a separate mixing bowl and set whites aside. Mash yolks in mixing bowl and add mayo, and mustard. Add optional hot sauce, salt and pepper to taste. Mix until smooth. Fill egg whites with yolk mixture and garnish with paprika or cayenne pepper.
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