"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 Deviled Eggs, by Karen Shear, is from Sjostrom Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
12 eggs, hard cooked 1/3 c. mayonnaise, salad dressing or dairy sour cream 1 T. vinegar 1/2 tsp. Worcestershire sauce 1/2 tsp. dry mustard (or 1 tsp. prepared mustard) 1/4 tsp. salt 1/4 tsp. onion powder Dash black pepper
Remove shells from eggs and cut in half lengthwise. Carefully remove yolks and place in medium bowl. Mash yolks with fork. Add remaining ingredients and mix well. Lightly spoon mixture back into egg white halves (or pipe through pastry bag). Garnish with paprika. Refrigerate until served.
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