Saturday, November 30, 2024

Glazed Deviled Eggs

 1 dozen hard-cooked eggs

1 teaspoon dry mustard

⅓ cup mayonnaise

½ cup finely chopped dill pickle

3 tablespoons vinegar

Salt and pepper

12 pimiento strips

½ pkg. lemon-flavored gelatine

¾ cup hot water


Shell eggs and cut in halves lengthwise; remove yolks and put through a sieve.

Mix with mustard, mayonnaise, chopped pickle, 1 tablespoon of the vinegar, salt and pepper.

Refill the whites, using a pastry bag if one is available, or a fork.

Garnish with pimiento strips and chill.

Dissolve lemon gelatine in hot water, stir in remaining vinegar, and chill.

When it begins to thicken, pour a thin coating over the filling in each egg; try to keep it from spreading over white. 

Chill until set. 

This makes 12 servings if used as an appetizer, 8 servings if used as a salad.

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