You are here: Seasoned Cooking » All Issues » November 1998 Issue » This Article » Page 3
November 1998 Issue
by Philip R. Gantt
Table of Contents | Single-page view

Related Sites

High Technology Translations

I am a professional Translator in technical matters from Spanish to English; but at the same time a self made Chef, so I am offering my services to...

Diet, Nutrition, and Energy

Supplements, vitamins, and herbs. Get the information and the products to help you live better.

Texas Cooking Online

Your source for southwestern cooking!


Learn all about fondue. Information on cooking and serving fondue, fondue etiquette, fondue sets, and fondue recipes. Everything you need to know a...

Cooking Light

A great site for healthy cooking tips and recipes.
Devilled Eggs
One of my favorite appetizers for the Thanksgiving day is devilled eggs. These decorative and delicious appetizers can be served for nearly any occasion. They are an excellent introduction to a holiday dinner. These may be prepared ahead of time and chilled until ready to serve.
  • 12 hard boiled eggs
  • ¼ cup mayonnaise
  • 1 T. mustard
  • ¼ tsp. Worcestershire sauce
  • Salt and pepper to taste
  • 4 T. pickle relish
  • Paprika
Shell the hard boiled eggs and cut each one in half lengthwise. Remove the yolks and put into a bowl. Set the whites aside for later filling. Using a fork, smash the yolks and add the mayonnaise, mustard, Worcestershire sauce, salt and pepper and pickle relish. Mix thoroughly. Spoon about 1 teaspoon of the mixture into each of the egg white halves. Garnish each filled egg half with a little paprika and serve on a platter decorated with parsley sprigs.
  • Yields: 12 servings
  • Preparation Time: 15 minutes
Previous Page Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.