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Deviled Eggs

25 hard boiled eggs
1 c mayonnaise
1 t fresh lemon juice
1 t dry mustard
1 t worcestershire sauce
6 oz roquefort cheese
1/8 t salt
1/8 t white pepper
1/8 t cayenne

Garnishes

parsley
sliced black olives
pimiento-stuffed green olive
fresh dill weed
chili powder
caviar

Halve the eggs lengthwise and remove the yolks (or halve the eggs crosswise, remove the yolks, and trim the ends of the whites to stand flat). Sieve or mash the yolks. Combine yolks, lemon juice, dry mustard, and worcestershire sauce, mix well. Stir mashed cheese into yolk mixture, mix well.  Season to taste with salt, white pepper, and cayenne.  Spoon into a pastry bag, fitted with a star tip (or fill a plastic sandwich bag and cut one bottom corner as a homemade pastry bag).  Pipe into egg whites.  Garnish as desired and serve slightly chilled or at room temperature.

recipe courtesy of recipe source

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