Tuesday, January 20, 2009

Deviled Eggs . .

I love eggs almost as much as I love corn. My 1961 1st Edition Betty Crocker New Picture Cook Book plops open to the page with this Deviled Eggs recipe. I know the recipe lists lots of options, but look what's in the list—bacon! It is great with bacon, and there's a benefit to using bacon beyond taste: if there is a lump left in the yolks when you mash them, it will be hard to detect hiding out with the chunks of bacon. I have never tried any of the other ingredients. Bacon is perfect, thank you.

Deviled Eggs de Luxe

6 hard-cooked eggs, halved lengthwise
2 teaspoons prepared mustard
1½ teaspoons Worcestershire sauce
2 teaspoons lemon juice
¼ teaspoon salt
1/8 teaspoon pepper
¼ cup mayonnaise

Mash yolks and mix with rest of ingredients. Add one of the following:
1 can (6½ ounces) flaked tuna
Use sour cream in place of the mayonnaise
1 can (4 ½ ounces) shrimp, chopped
8 slices crisp, cooked bacon, crumbled
1 can (2 ¼ ounces) deviled ham
2/3 cup shredded sharp Cheddar cheese; increase mayonnaise by 2 Tablespoons

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