Monday, April 13, 2009
Devilishly good eggs!
This is my mom's recipe for deviled eggs from her Good-Housekeeping Cook Book (1946). She made them for our Easter brunch. It's a nice, quick recipe that's easy to make and tastes great. The filling is soft and creamy.
6 Hard-cooked eggs, peeled & cut lengthwise
1/4 cup mayonnaise
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. yellow prepared mustard
1 tsp. minced onion
1/2 tsp. curry powder
Sliced black olives to decorate
1 tablespoon finely chopped celery (optional)
1 tablespoon finely chopped stuffed green olives (optional)
crumbled bacon (optional)
Hard boil eggs, cool and peel. Cut in half lengthwise and pop the egg yolks into a small bowl; mash with a fork. Add mayonnaise, salt and pepper, mustard, onion and curry powder and mix thoroughly. Fill the empty egg white shells with the mixture and decorate with sliced black olives. You can sprinkle the tops with paprika. Cover lightly with plastic wrap and refrigerate for up to one day before serving.