Great Hot Recipes
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MUSHROOM DEVILED EGGS
6 hard-cooked eggs
3 tbsp. Green Goddess salad dressing
1 tsp. Dijon-style mustard
1 (2 oz.) can chopped mushrooms,
drained and finely chopped, or 1/4
c. finely chopped fresh mushrooms
Halve eggs lengthwise; remove yolks. Mash yolks; add dressing and mustard. Stir in mushrooms. Add salt and pepper to taste. Spoon mixture into whites. Cover; chill. Makes 12.
DEVILED EGGS
--SWEET TYPE FOR KIDS:--
1 dozen eggs, hard boiled
1/2 c. sugar
1/2 c. salad dressing
2 tbsp. mustard
1/2 tsp. salt
--OTHER TYPE FOR ADULTS:--
1 dozen eggs
1/4 c. minced onion
1/2 c. salad dressing
2 tbsp. mustard
1/2 tsp. salt
Boil eggs, peel, cut in half, remove yolks. Put yolks in separate bowl, crush with fork, add salad dressing, mustard, salt and sugar or onion. Mix well until very smooth. Spoon mixture into each half of egg. Don't overfill sprinkle green sugar on sweet eggs and paprika on onion flavored.