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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Deviled Eggs & Stuffing Recipe

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This recipe for Deviled Eggs & Stuffing is from AUNT RITA'S FAVORITES, 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:  
DEVILED EGGS:
10-12 boiled Eggs, Salt & Pepper to taste, 4 T. Mayonnaise, 1 T. Mustard or Grey Poupon, 1/4 tsp. Celery Seed, 1 - 2 T. Vinegar, sweet Pickle juice.

Bring eggs to boil, reduce heat. Allow to simmer 10 minutes. Turn off burner, cover the pan & let stand for 10 min. Cool. Peel eggs & cut lengthwise. Take yolks out. Mash yolks & add seasonings. Mash until creamy & smooth. Refill whites with yolk mixture. (fill a plastic bag w/egg mixture, snip off one end & use as a piping bag). Sprinkle w/paprika - I like to place an Olive slice or crumbled bacon on each egg.
Directions:
Directions:
STUFFING:
2/3-1 loaf Bread(pulled-apart & toasted). Mix 2 chopped Onions, 2-3 stalks chopped Celery, 1 chopped Apple - Saute' w/4 T. Butter. Mix w/toasted bread.
Mix together 2 beaten Eggs, 2 tsp. Sage, 2 tsp. Salt & 1 tsp. Pepper
and pour over bread mixture.
Mix together 3/4 C. Milk & 3/4 C. HOT Water. Mix everything together & pour in buttered dish and cover with chicken broth.
Bake at 325 for 1-1 1/2 hours.
Personal Notes:
Personal Notes:
No cookout or Easter get-together is complete without deviled eggs.
To make stuffing easy: I sauté onions & celery in butter, add 1 pkg. Stove Top stuffing mix and additional bread crumbs & chicken broth.

 

 

 

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