[Update my dinner status], I'm making this tonight.
2 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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. Source: Betty Crockers Cookbook, 6th Edition From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
