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Public Domain Recipes
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Deviled Eggs II

Ingredients

Directions

  1. Remove shells and cut eggs in half.
  2. Mash the yolks to a smooth paste, adding the mustard, butter, salt and pepper.
  3. When well mixed press into the cup- shaped egg whites, round the tops and sprinkle with paprika.
  4. For a special treat, add 2 tablespoon finely chopped ham or a small can of deviled ham to the egg yolk mixture.

Other Information

Author: Organization.Yorkraft Inc

Source: Pennsylvania Dutch Cooking (1960-01-01)

Category: Salad

Measure: avoirdupois

Ingredient: egg, butter, mustard, salt, pepper, paprika

Equipment: measuring cups, measuring spoons

See Also

Cole Slaw

by: Metropolitan Life Insurance Company • Metropolitan Cookbook (1964-02-01)

Salad • avoirdupois • sugar, mustard, salt, pepper, egg, butter, cream, vinegar, cabbage, paprika • measuring spoons, measuring cups, egg beater, double boiler

Hot Slaw

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Salad • avoirdupois • mustard, egg, salt, milk, sugar, vinegar, flour, butter, pepper • measuring cups, measuring spoons, knife, egg beater, stove, pot

Baked Chinook Salmon with Vegetable Dressing

by: Mrs • Point Adams Packing Co • Savory Seafoods of Oregon (1957-07-01)

Seafood • avoirdupois • salmon, salt, pepper, cracker, carrot, onion, celery, parsley, sage, thyme, mustard, egg, butter, bread crumb • measuring cups, measuring spoons, knife, baking dish, oven

Cheese Fondue II

by: Mabelle S, Florence J • Quantity Recipes for Quality Foods (1939-01-01)

Side • avoirdupois • cheese, bread crumb, salt, mustard, paprika, evaporated milk, water, butter, egg • measuring cups, measuring spoons, baking pan, oven

Ham en Panier

by: Mabelle S, Florence J • Quantity Recipes for Quality Foods (1939-01-01)

Meat, Main Dish • avoirdupois • butter, flour, water, evaporated milk, salt, pepper, egg, ham, mustard, green pepper, pimiento • measuring cups, measuring spoons, steamer, baking pan, oven