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Pocket Cookbook Deviled Eggs

List of Ingredients




DEVILED EGGS

This recipe is a modification of one in The Pocket Cook Book. Our
copy falls open to page 185, as did the previous edition that finally
just became too tattered for use.

The base recipe is for 4 hard-cooked eggs, so what we do is make
multiples of four and simply double or triple or quadruple the
ingredients. Usually, we add "a little more" lemon juice, sometimes
"a touch more" grated onion.

4 hard-cooked eggs
2 tsp. mayonnaise or salad dressing, mixed for
flavor with Durkee's Special Sauce--a half and half
ratio is fine. If you can't find Durkee's, use mayonnaise
with a little sweet wet mustard for flavoring
1 tsp. freshly squeezed lemon juice (but make more
as it always needs it)
1/4 tsp freshly grated onion (but make more as it
sometimes needs it)
1/2 tsp dry mustard powder
1/2 tsp Worcestershire sauce
1/8 tsp pepper (white pepper is good)
1 shake garlic salt
paprika for garnish
Optional--garnish with finely minced parsley

Halve the eggs lengthwise. Remove the yolks; mash--a potato masher
works nicely. Add the mayonnaise, Durkee's, lemon juice, onion,
mustard, Worcestershire sauce,and pepper. Mash or beat until fluffy.
Refill the egg whites, heaping if necessary. Garnish with paprika
and/or minced parsley.

Recipe