Deviled Eggs

  • 8 hard-cooked eggs, shelled and halved
  • 1 tablespoon lemon juice or vinegar
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • 3 to 4 tablespoons mayonnaise or salad dressing
    1. Remove the yolks from the eggs and mash. In a small mixing bowl, combine the remaining ingredients and mix well.
    2. Refill the egg whites with the egg yolk mixture. Sprinkle with paprika if desired. Makes 16 deviled eggs.

    *Deviled Egg Variations:
    Follow the Deviled Egg recipe adding any of the ingredients listed below to the yolk mixture.
  • Ham: ¼ cup finely chopped cooked ham
  • Bacon: ¼ cup crumbled cooked bacon, about 2 slices
  • Dried Beef: ¼ cup finely chopped dried beef and 1 tablespoon sweet pickle relish
  • Seafood: ¼ cup finely chopped cooked or canned shrimp, smoked fish, flaked tuna, salmon or crabmeat and a dash of curry powder
  • Cheese: ¼ cup shredded cheddar cheese
  • Olive: ¼ chopped green or ripe olives
  • O'Brien: 2 tablespoons finely chopped green pepper, 1 teaspoon finely chopped pimento and ½ teaspoon minced onion.