"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Deviled Eggs, by Blanche Scott, is from What's Cooking in the Acre? ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
hard boiled eggs sweet relish salt and pepper mayonaise
Remove shells from hard boiled eggs and slice each egg in half lengthwise. Remove egg yolk from white sides of eggs. Mash yolks with fork until they are completely mashed. Add relish and a small amount(enough to blend the yolks) of mayonaise to soften mixture. Spoon the yolk mixture into the empty white parts of the eggs and flatten with tines of fork. Refrigerate until ready to serve.
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