"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 Heather McNeese, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 hard-boiled eggs 1/4 c. mayonnaise or miracle whip 1 tsp. mustard Paprika
Place 6 eggs in saucepan. Add enough cold water to cover eggs. Bring to boiling over high heat. Reduce heat so water is just below simmering; cover and cook for 15 minutes. Cool eggs w/ cold water and ice cubes. Peel eggs & rinse. Halve hard boiled egg lengthwise. Place yolks in a bowl; mash with a fork. Add mayonnaise & mustard. Season with salt & pepper. Place the mixture in a plastic baggie & cut a hole in the bottom corner. Squeeze yolk mixture into egg white halves. Garnish with paprika.
Be sure to only use 1 tsp. instead of 1 tbsp. mustard, they turn out much better this way! Thanks to Betty Crocker for this recipe!
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