Deviled Eggs

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 4 hard cooked eggs
  • ¼ teaspoon Cayenne pepper
  • ¼ teaspoon salt
  • 1 teaspoon vinegar
  • ½ teaspoon mustard
  • 1 teaspoon olive oil or melted butter


Take eggs when cold, remove shell and cut each in two length-wise. Remove yolks and set whites aside. Rub yolks smooth and mix thoroughly with the rest of the ingredients and roll into balls size of original yolk. Place a ball in each half white of egg, and send to the table on a bed of crisp lettuce leaves.