Deviled Eggs For Luncheon Or Picnics Recipe

From MRS. RALPH TRAUTMANN, of New York City, First Vice-President
Board of Lady Managers.
Boil twelve eggs for twenty minutes; cut in halves; take out the yolks
and mash to a paste, adding one onion chopped fine, butter size of an
egg, one-half cup of milk, a little chopped parsley, with salt and
pepper to taste. Mix well; roll this paste into balls and refill the
empty halves, joining the cut eggs together again with the white of a
raw egg. Roll the stuffed eggs in beaten yolk and cracker crumbs, and
brown in boiling lard, same as crullers. Drain well and serve on toast
or lettuce leaves.

Vote