"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 Lisa Solice, is from The Shurtleff Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
12 lrg hard boiled eggs 1/2 cup mayo 1 tsp salt 1/2 tsp pepper 1/2 tsp garlic powder 1 tbsp paprika
In pot, put raw eggs covered with 1" of water and boil them for 20 minutes. Cover eggs with cold water for 20 minutes to cool. Peel boiled eggs and cut into oblong halves. Scoop yolks into small bowl and smash them up with a fork. Add mayo and seasonings and mix well. Then spoon mixture back into egg halves and sprinkle them with paprika.
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