Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
French Fried Deviled Eggs
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- #78339
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 hard boiled eggs
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon white pepper
1/8 teaspoon Tabasco sauce
1 tablespoon sweet relish
3 tablespoons mayonnaise
2 egg yolks
sifted flour
fine bread crumbs
directions
Cut eggs lengthwise. Remove yolks and mash with fork. Add with sauce, dry mustard, salt, pepper, Tabasco sauce, relish and mayonnaise. Blend well.
Stuff whites and put eggs back together and hold with toothpicks. Dip eggs into beaten egg yolks, then flour and bread crumbs.
Fry in deep fat until golden brown. Drain eggs on brown paper and remove toothpicks.
added by
grammy48
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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