Fried Deviled Eggs
|
| |
| |
| |
| * exported from mastercook * |
| |
| fried deviled eggs (an interesting appetitizer) circa 1940 |
| |
| recipe by : 1940's booklet from crisco via dakotah |
| serving size : 6 preparation time :0:15 |
| categories : appetizers |
| creative/interesting/unusual |
| eggs |
| |
| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 6 large | hard-boiled eggs -- peeled |
| | salt and pepper -- to taste |
| 1 tsp | vinegar -- or to taste |
| 1 Tbsp | mayonnaise |
| 1/2 cup | bread crumbs -- plain type |
| 1 | each egg -- beaten |
| 1/2 cup | vegetable shortening -- for frying |
| |
| it's the american way -- take something that's a little bad for you, and |
| make it really bad for you. this makes an unusual luncheon dish with a |
| cold salad. it was printed in the miami herald and originally came from |
| a 1940s-era booklet from crisco shortening. |
| peel eggs and cut in half. remove yolks, mash and season to taste with |
| salt, pepper and vinegar. add enough mayonnaise to make a thick paste. |
| put filling into egg white halves and level off. dip egg into bread |
| crumbs, then into beaten egg and again in crumbs. |
| heat shortening in skillet over medium-high heat. add eggs yolk-side |
| down and fry until browned. turn and fry other side. drain on paper |
| towels and serve while hot. |
| |
| - - - - - - - - - - - - - - - - - - |
| |
| notes : copied by tom shunick |
| |
| -- |
| (ID: 5997) Mirror: rec.food.recipes: Thu, Sep 30, 2004 |