Pemberton Cookbook

Deviled Eggs

The favorite for cold plates, buffets, and the dish to take to a community meal or a grieving neighbor. Make them from Pickled Eggs for a beautifully colored treat.

6 Servings




Scoop yolks out of eggs and put in a bowl.

Mash the yolks.

Add mustard and relish.

Mix well.

Spoon yolk mixture back into egg halves.

Sprinkle top with paprika and nutmeg.

Cover and chill in refrigerator.


~Steve Pemberton, 2003

Page created June 1, 2003. Anne Pemberton. Edited Mon, June 2, 2003 . AP.