Cook green pepper and onion in butter until glossy.
Combine soup and milk. To 3/4 of the soup mixture, add rice and tuna. Place in a casserole. Top with deviled eggs and refrigerate.
Place eggs in a pot of cold water. Bring the water to a boil, cover pot with a lid, turn off the heat and allow eggs to cook for 11 minutes. Remove the eggs, rinse in cold water and peel.
Cut the eggs in half and remove the yolks. Crush 2 of the egg yolks with a fork and mix with the mayonnaise, chives and shrimp. Season the mixture to taste and fill the eggs whites with the mixture. Carefully grate the remaining yolks and sprinkle them over the filled eggs. Garnish with chives.
Heat oven to 350\u00b0.
Saute mushrooms in butter; spread on bottom of 1 1/2 x 7 1/2 x 1 1/2-inch baking dish.
Top with halves of deviled eggs; arrange shrimp on top of eggs.
Fold 1 cup grated cheese into white sauce; pour this sauce over all and sprinkle with remaining cup of cheese.
Bake 30 minutes.
Serves 8.
hells off cooled hard-boiled eggs and slice into halves lengthwise
Boil the eggs for 8-10 minutes, then cool under cold running water.
Peel the eggs and halve lengthwise.
Remove the egg yolks and chop them finely.
Put 12 shrimps aside for garnishing.
Chop the rest of the shrimps as finely or coarsely as you wish.
Mix with sour cream, grated lemon zest, ground caraway seeds and chopped dill and egg yolks. Season with salt and pepper.
Spoon the filling onto the egg whites. Place on a serving tray, garnish with whole shrimps and dill sprigs.
ard-cooked eggs and transfer to a bowl; mash yolks with a
he cooled hard boiled eggs.
Cut eggs lengthwise, put only the
Place eggs in a saucepan; cover with water. Bring to a boil,
Boil the eggs, shell and cut in half lengthwise.
In a small bowl mash the eggs yolks with a fork. Mix in the olive oil, mayonnaise, and Dijon mustard.
Stir in the celery, fresh tarragon, capers and the shallots.
Season to taste with salt and pepper.
Divide and spoon the mixture into the egg halves. Garnish each egg half with 1 or 2 slices of celery.
If not eating immediately, cover well and refrigerate.
Scoop yolks from egg halves into a bowl. Mash the yolks with mayonnaise, yellow mustard, spicy brown mustard, black pepper, white vinegar, sugar, and sweetened condensed milk until the mixture is smooth. Spoon yolk filling into egg halves and sprinkle each deviled egg with paprika; top deviled eggs with 2 slices of black olive.
e vinegar. Carefully lower the eggs into the boiling water.
Put eggs in a saucepan and cover them with water until waterline
Place eggs in a saucepan; cover with water. Bring to a boil,
Halve eggs lengthwise and scoop yolks into a bowl. Mash yolks with a fork; stir cream cheese spread, mayonnaise, sweet relish, brown mustard, garlic, hot pepper sauce, salt, and black pepper into yolks.
Fill egg whites with yolk mixture; sprinkle deviled eggs with chives. Store covered in refrigerator.
elted, add the onions. Sprinkle with the sugar. Cook over low
Cut hard-boiled eggs in half lengthwise.
Set whites of eggs aside.
Mash all the yolks with a fork.
Mix in the rest of the ingredients.
Refill the whites with the egg yolk mixture.
(Heap it up slightly.)
For more color, garnish the deviled eggs with parsley or sprinkle with paprika.
hells off cooled hard-boiled eggs; slice into halves lengthwise.
Place eggs in a saucepan; cover with water. Bring to a boil,
Slice the eggs in half lengthwise and remove the yolks.
In a mixing bowl mash the yolks with a fork.
Add the mayonnaise and mustard and keep mashing with the fork until a smooth paste forms.
Stir in the bacon, green onion, salt and ground black pepper.
Stuff the filling into the egg white shells.
Sprinkle the eggs with paprika.
Cover and chill until serving time.
Put
yolks
in
bowl.
Mix mashed eggs with mayonnaise, mustard and pepper.
Fold in capers and ham, reserving about 2 teaspoons of the ham for garnish.