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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Deviled Eggs Recipe

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This recipe for Deviled Eggs is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 hard cooked eggs
1 tbsp butter
1 tbsp cream
1/2 tsp mustard
1 tbsp Mayo
pinch cayenne
1 tsp salt
Garnishes of radishes and small green onions. Sprinkle of Paprika.
Directions:
Directions:
Remove the shells from the cold, hard-cooked eggs and cut a large piece from the top of each, take out the yolks and mix them to form a paste with butter, cream, mustard cayenne, salt and mayo. put this mixture back into the hollows, sprinkle tops with Paprika, and lay the eggs on a dish of lettuce or cress. Garnish with radishes and small green onions.

 

 

 

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