Comment on this article

Deviled Eggs
from the kitchen of Sharmagne Leland-St. John

6 hard cooked eggs
3 tablespoons grated parmesan cheese
1/4 teaspoon dry mustard
Cayenne pepper
1 teaspoon vinegar
2 tablespoons melted butter
Parsley for garnish

Carefully cut the eggs in half lengthwise.
Remove the yolks. With a fork, mash
the yolks, adding all the above ingredients
with just enough milk to moisten.

Put the mixture in a pastry bag and pipe
into the egg whites. Place a small sprig
of parsley onto each, and chill.

You may add 2 teaspoons curry powder in
place of the cayenne.





Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]