Recipe - Deviled Eggs With Variations

WALDINE VAN GEFFEN
VGHC42A

BASIC RECIPE
6 lg Eggs; hard cook; peel, halve
2 tablespoon Mayonnaise; or more
1 teaspoon Prepared mustard
1 teaspoon Onion; grate

Press yolks through a sieve and blend with mayonnaise, mustard and onion.
Stuff yolk mixture into whites.Refrigerate until ready to serve.

STUFFED PICKLED EGGSAdd 1 tablespoon sweet pickle relish.

NIPPY DEVLIED EGGSAdd 1 teaspoon prepared horseradish and One half teaspoon dry mustard.

HERBED DEVILED EGGSAdd 2 tablespoon each chopped parsley and minced chives.

DEVILED HAM EGGSAdd 1 tablespoon deviled ham.

STUFFED CURRIED EGGSAdd 1 teaspoon curry powder.

CAPERED EGGSAdd One fourth teaspoon crumbled leaf marjoram and 2 teaspoon minced capers.

ANCHOVY EGGSOmit mustard and add 1 tablespoon each mayonnaise and sour cream or
milk instead of 2 tablespoon mayonnaise; blend in 1/4One half teaspoon anchovy pasta
(depending on how much you like anchovies.
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Feb 16,
1998