Dorothy Dean Favorite: Deviled Eggs

When we first asked readers to share their favorite recipes from the Dorothy Dean series, Donna Undeberg of Lind, Wash., shared a long list of recipes organized by occasion.

One of her favorites that might come in handy this week is this classic approach to deviled eggs from the flier, “A Break for Eggs.”

“Dorothy Dean can’t be beat!” Undeberg wrote in her letter.

Deviled Eggs

From Dorothy Dean’s Homemaker Service, 1973

6 eggs

1 1/2 tablespoons mayonnaise or salad dressing

1/2 teaspoon prepared mustard

1/4 teaspoon paprika

1/4 teaspoon salt

Dash black pepper

2 tablespoons pickle relish

Hard cook eggs. Remove shells; cool completely. Halve lengthwise. Remove yolks; mash and combine with mayonnaise, mustard, paprika, salt, pepper and pickle relish. Refill whites with yolk mixture. Garnish with paprika or sprig of parsley, if desired.

To hard-cook eggs: Take eggs directly from the refrigerator; place in saucepan. Add cold water to 1 inch above eggs; bring rapidly to full rolling boil. Cover pan and remove from heat. Let stand 25 to 30 minutes. Cool immediately in cold water.

Yield: 6 servings

Approximate nutrition per serving: 87 calories, 5.5 grams fat (1.7 grams saturated, 57 percent fat calories), 6.5 grams protein, 2.7 grams carbohydrate, 212 milligrams cholesterol, less than 1 gram dietary fiber, 249 milligrams sodium.