Page 48 - FLIPBOOK NEW
P. 48

DEVILED EGGS

        Ingredients
        8 hard boiled eggs                                                 1 tablespoon sugar
        1 teaspoon mustard                                                 2 tablespoon sweet relish

        1 teaspoon salt                                                    2 tablespoon mayonnaise
        1½ teaspoon grey poupon                                            1 teaspoon lemon juice


        Instructions
        Take 8 hard boiled eggs, remove the shell and cut in half length way.
        Remove egg yokes and combine with the above ingredients and mix well.
        Spoon into egg or use a piping bag and fill middle of egg.
        Garnish with paprika and or olives.



        I  would always make these eggs at Easter time. This is one of my son, Todd’s favorite
        dishes.





        GERTRUD ROEMER NEHLSEN DEVILED EGGS


        Instructions
        Cut hard boiled eggs in half. Take the egg yolk and marinated fish and put through a
        meat grinder. Stir thoroughly and season with salt, lemon juice, mustard, capers, and
        sardines. Stu  this mixture into the egg halves.
        Garnish the stu ed eggs with capers and finely chopped red onion or tomato. The
        same stu ng can be used on toasted rolls or cucumbers as an appetizer.


        This recipe was translated from my Oma’s (grandmother in German) cookbook

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