Catholic Recipe: Deviled Eggs Creole
These deviled eggs are spiced up with the Creole Sauce.
DIRECTIONS
Shell eggs; cool. Cut in half lengthwise; remove yolks. Mash until fine and crumbly. Add mayonnaise or salad dressing, salt, pepper, and mustard; mix until smooth. Refill egg whites; place in sauce; cover; heat gently until eggs are hot. Serve at once. Makes 5 to 6 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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