DEVILED EGG ROUNDS4 hard boiled eggs, shelled 6 tbsp. mayonnaise or salad dressing 2 tbsp. sweet-pickle relish or salad dressing 2 tbsp. sweet-pickle relish 1/4 tsp. salt 1/4 tsp. dry mustard Few drops liquid red pepper seasoning 16 melba toast rounds Parsley Cut eggs crosswise into thin slices; remove yolks and press through sieve into a small bowl. Set aside 16 of the prettiest white rings for Step 3, then chop remaining and add to sieved egg yolk. Stir in 4 tbsp. of the mayonnaise or salad dressing, relish, salt, mustard, and liquid red pepper seasoning. Spread remaining mayonnaise on toast rounds; place an egg-white ring on each; spoon yolk mixture on top. Garnish with parsley. Chill until serving time. Makes 16 Source: Family Circle Illustrated Library of Cooking
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