Deviled Eggs Supreme Recipe
Ingredients
| Hard-cooked eggs - 8, shelled | ||
| Mayonnaise or salad dressing - 1/4 cup | ||
| Salt | 1 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Pimiento | 2 Teaspoon, chopped | |
| Gruyere cheese package | 1 , Processed | |
| Boiling water | 1 Cup (16 tbs) | |
| Instant chicken broth - 1 envelope or teaspoon | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion - 1 medium-size, chopped (1/2 cup) | ||
| All-purpose flour - 1/4 cup sifted | ||
| Ginger | 1/4 Teaspoon (Curry - 1 1/2 teaspoons) | |
| Milk | 1 Cup (16 tbs) (Curry - 1 1/2 teaspoons) | |
| Frozen peas package | 1 (Curry - 1 1/2 teaspoons) | |
| Hot cooked rice | 4 Cup (16 tbs) (Curry - 1 1/2 teaspoons) | |
Directions
MAKING
1. Halve eggs lengthwise, remove yolks and press through coarse sieve into small bowl.
2. Blend in mayonnaise or salad dressing 1/2 teaspoon of the salt, dry mustard, 1/8 teaspoon of the pepper, chopped pimiento and 1/4 cup of the shredded cheese and pile into egg-white halves.
3. Cook peas, as per label directions, drain and reserve.
4. Dissolve instant chicken broth in boiling water and reserve for next step.
5. In a medium-size saucepan melt butter or margarine and saute onion until tender, about 5 minutes.
6. Stir in flour, remaining 1/2 teaspoon salt, remaining pepper, curry and ground ginger.
7. Cook stirring constantly just until bubbly.
8. Stir in dissolved chicken broth and milk and continue cooking and stirring until sauce thickens and bubbles 1 minute.
9. Remove from heat, stir in remaining cheese until melted and add peas.
SERVING
10. To serve heat a serving dish, spoon hot cooked rice spoon sauce over and arrange around edge of dish.
1. Halve eggs lengthwise, remove yolks and press through coarse sieve into small bowl.
2. Blend in mayonnaise or salad dressing 1/2 teaspoon of the salt, dry mustard, 1/8 teaspoon of the pepper, chopped pimiento and 1/4 cup of the shredded cheese and pile into egg-white halves.
3. Cook peas, as per label directions, drain and reserve.
4. Dissolve instant chicken broth in boiling water and reserve for next step.
5. In a medium-size saucepan melt butter or margarine and saute onion until tender, about 5 minutes.
6. Stir in flour, remaining 1/2 teaspoon salt, remaining pepper, curry and ground ginger.
7. Cook stirring constantly just until bubbly.
8. Stir in dissolved chicken broth and milk and continue cooking and stirring until sauce thickens and bubbles 1 minute.
9. Remove from heat, stir in remaining cheese until melted and add peas.
SERVING
10. To serve heat a serving dish, spoon hot cooked rice spoon sauce over and arrange around edge of dish.
Chef
