Stuffed Eggs

Stuffed Eggs

Ingredients:
6 hard-cooked eggs
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1/2 tsp. mustard
2 Tb. vinegar

Directions:
Cut the eggs in half, either lengthwise or crosswise. Remove the yolks,
mash them, add to them the salt, pepper, paprika, mustard, and vinegar,
and mix thoroughly. Fill the egg whites with the yolk mixture. The eggs
will be much more appetizing in appearance if the yolk is not packed
smoothly back into the white but allowed to stand up roughly. The plate
on which the eggs are served should be nicely garnished with lettuce,
parsley, or celery leaves.
64. CREAMED EGGS.--If a dish that will serve well for luncheon or a
light supper is desired, creamed eggs, will be found very satisfactory,
for the cream sauce that is served on them and the toast on which the
eggs are placed add carbohydrate to an otherwise high-protein dish. The
eggs used in this dish must be hard-cooked in water, so as not to be
indigestible. Paprika sprinkled over the top and parsley used as a
garnish add colors that make the dish very attractive.
CREAMED EGGS
(Sufficient to Serve Six)