I love deviled eggs. When it's warm outside and time for a picnic-type activity or cookout, these are one of the first things that come to mind. Perfect little tart protein packages. And they play so well with potato salad, cole slaw, and whatever it is your main dish might be (fried chicken? barbecue?). I try to make mine a couple of hours ahead of time so that they get nice and chilled and the flavors have a little time to get to know each other. But when it's time to pull these babies out, all bets are off.
Deviled Eggs
From the 1974 edition of the Better Homes and Gardens New Cookbook
6 large hard-boiled eggs
¼ cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
⅛ teaspoon sea salt
Dash freshly ground black or white pepper
Paprika
Halve hard-boiled eggs lengthwise; remove yolks and mash with the remaining ingredients until smooth. Refill whites. Sprinkle with paprika.
May also include: horseradish, anchovies, parsley, chopped onions or chives, flaked seafood, chopped stuffed green olives, crumbled crisp bacon.
Makes 6 servings
No comments:
Post a Comment