Make it Yourself...Hard Cooked Egg Recipes

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!)                        

 Eggs a La King 
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.

    4 Servings     Yield: 2 ½ cups

Serve with pickles and relishes and fruit for dessert.

Or use your eggs in Myrna's Classic Potato Salad Recipe Here