Deviled Eggs Purdue Style
by Mary Ellen C. Van Buskirk '57
Mary Ellen with pal Ollie
One dozen large eggs
mayonnaise
horseradish mustard
Worcestershire sauce
salt/pepper
black olives
Boil, cool and then peel the eggs. Be advised that there are
different schools of thought on how to hard boil eggs for the perfect deviled egg.
Some say to boil the eggs less than 10 minutes and then cool them in water. Some say
to submerge room-temperature eggs in cold water. Then you turn up the heat and bring
them to a rapid boil. Lastly you are to cover the eggs and let them stand for 15
minutes. Cut the eggs in half, lengthways of course, and remove the yolks to a
bowl. Place the whites on a tray and cool. Mash the yolks with a fork adding
mayo, mustard, Worcestershire till the mixture gets soft like icing. Now use salt
and pepper to taste. You can add more horseradish mustard or W sauce too. Make
them to your taste. Now use a pastry tube to fill the whites with your
mixture. Garnish with a slice of black olive. (Get it? Black and gold?
