Want to usethose great hard cooked eggs? Here are
two of our favorite recipes, classic, ever-popular Deviled Eggs and the
perennial Eggs a la King.
Myrna and I
agree, this is the recipe for deviled eggs – from our mother’s Better
Homes and Gardens 1946 cook book. They
disappear quickly at any meal, potluck or picnic. To prepare them ahead, store the filling
separately and fill them just before serving.
Mom's Deviled Eggs
6
Large Eggs -- hard cooked, halved
2 -3 Tablespoons
Mayonnaise -- or cooked dressing or miracle whip
1
Teaspoon Vinegar
1/2
Teaspoon Salt
Dash Pepper
1/4
Teaspoon Paprika
1/2
Teaspoon Dry Mustard -- or 1
teaspoon prepared mustard
Halve hard
cooked eggs lengthwise; remove yolks and mash with remaining ingredients. (The amount of dressing depends on the size of the egg yolks - start with the smaller amount.) Refill egg whites.
This fills
most "egg plates".
"Better
Homes &Gardens Cook Book 1946 section L, page 5"
Yield: "12 Egg Halves"
Eggs a La King
This dish is one of my husband’s favorites – simple and quick. I’ve been making this dish all the years of our marriage. You can also eliminate the peas and/or mushrooms if desired for plain creamed eggs. Serve this on toast, hot biscuits, waffles or cornbread. (The photo is over split, toasted corn bread muffins. Use it up!)
This dish is one of my husband’s favorites – simple and quick. I’ve been making this dish all the years of our marriage. You can also eliminate the peas and/or mushrooms if desired for plain creamed eggs. Serve this on toast, hot biscuits, waffles or cornbread. (The photo is over split, toasted corn bread muffins. Use it up!)
Eggs a La King
4 large Eggs -- hard cooked
4 large Eggs -- hard cooked
3
tablespoons Butter
3
tablespoons Flour, All-purpose
1 ½ Cups Milk
2
teaspoons onion flakes
1
teaspoon dill weed
4
ounces frozen peas -- thawed and
drained well
4
ounces Canned Mushrooms – drained
2
tablespoons chopped pimiento
Toast, biscuits, waffles or cornbread
· Place eggs in medium
saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove
pan from heat, cover, and let sit for 15-16 minutes.
·
Meanwhile, make
white sauce from butter, flour and liquid.
Add seasonings, and thawed peas and drained mushrooms.
·
Peel eggs while hot, save a yolk for crumbled
topping, chop remaining eggs in large chunks and gently stir into sauce. Heat through.
·
Serve over buttered toast, biscuits, waffle or
cornbread.
·
Or, poach eggs until yolks are firm. Meanwhile, make white sauce, etc. Chop poached eggs and gently stir into
sauce.
Serve with
pickles and relishes and fruit for dessert.
Or use your eggs in Myrna's Classic Potato Salad Recipe Here
Or use your eggs in Myrna's Classic Potato Salad Recipe Here
My mom would have added a touch of green pickle relish to her egg recipe for deviled eggs!
ReplyDeleteI just might try that a la king recipe! Interesting! Even looks good! Something quick & easy!
ReplyDelete