Appetizers

Deviled Eggs

  • 2 large Eggs
  • 1/4 teaspoons Mustard, grainy
  • 1 tablespoons Mayonnaise
  • 1/2 teaspoons Cider vinegar
  • Very small amount Worcestershire sauce
  • ~ S & P
  • 2 mashed Capers
  • Few Chives, fresh, chopped
  • 1 sprig Parsley
  • Small amount Paprika
  • Small amount Salmon, shreded

    • This quantity will make 4 deviled eggs.

    Place eggs in a medium sauce pan, coverwith 1 inch of water and bring to a boil over high heat.

    Remove pan from heat, cover and let stand for 10 minutes. Meanwhile, fill medium bowl with 1 quart of cold water and about 14 ice cubes. Transfer eggs to water with slotted spoon andlet stand for 5 minutes.

    Peel eggs and cut in half lengthwise. Remove yokes to small bowl and mash with fork until no large lumps remain. Add mustard, mayonaise, vinegar, Worstershire sauce, salt, pepper, capers, salmon and chives. Mix well and pipe it into the egg whites. Sprinkle a small amount of paprika on top andstick the sprig of parsley into end of finished deviled egg.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Dr. Clifford S. Jones of Revere, MA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!