"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for ORIENTAL DEVILED EGGS, by Pat Simmons, is from The Standley Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 hard boiled eggs 2 Tbsp. mayonnaise (or more for correct moistness) 2 tsp. dry mustard 2 tsp. soy sauce 2 Tbsp. green onions (minced) 3 Tbsp. water chestnuts (finely chopped)
Slice boiled eggs in half lengthwise. Remove egg yolk and put into a small bowl. Put egg whites into a deviled egg tray. Mash egg yolks with a fork or electric mixer. Add mayonnaise, dry mustard, soy sauce and mix well. With a fork, stir in green onions and water chestnuts. Fill egg whites with yolk mixture. Sprinkle paprika on top for garnish. Chill.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.