Deviled Eggs
INGREDIENTS:
6 Hard-cooked eggs
3 tb Mayonnaise, salad dressing
-or half and-half
1/2 ts Dry mustard
1/4 ts Salt
1/4 ts Pepper
6 Hard-cooked eggs
3 tb Mayonnaise, salad dressing
-or half and-half
1/2 ts Dry mustard
1/4 ts Salt
1/4 ts Pepper
Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork. mix in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours. 6 servings;140 calories per serving.
Catsup Deviled Eggs: Substitute 1/4 cup plus 1 tb catsup for the mayonnaise; decrease salt to 1/8 ts.
Deviled Eggs with Olives: Omit mustard; decrease salt to 1/8 ts. Mix 1/4 cup finely chopped ripe olives and 1/8 ts curry powder into egg yolk mixture.
Party Deviled Eggs: Garnish each deviled egg half with cooked shrimp, rolled anchovy fillet or sliced pimiento-stuffed olive.
Zesty Deviled Eggs: Decrease salt to 1/8 ts. Mix 1/2 cup finely shredded process American cheese (2 oz) and 2 tb snipped parsley or 1 ts prepared horseradish into egg yolk mixture.
Catsup Deviled Eggs: Substitute 1/4 cup plus 1 tb catsup for the mayonnaise; decrease salt to 1/8 ts.
Deviled Eggs with Olives: Omit mustard; decrease salt to 1/8 ts. Mix 1/4 cup finely chopped ripe olives and 1/8 ts curry powder into egg yolk mixture.
Party Deviled Eggs: Garnish each deviled egg half with cooked shrimp, rolled anchovy fillet or sliced pimiento-stuffed olive.
Zesty Deviled Eggs: Decrease salt to 1/8 ts. Mix 1/2 cup finely shredded process American cheese (2 oz) and 2 tb snipped parsley or 1 ts prepared horseradish into egg yolk mixture.