Deviled Eggs F.Cheese and Eggs No.005
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|Yield: 100 Portions Each Portion: 2 Halves|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | |99.99 EA | 1. Cook eggs according to Recipe |
|Fresh | | | No. F-4 and F-G-2. Cool;remove |
| | | | shells from eggs; cut in half |
| | | | lengthwise. Remove yolks and |
| | | | mash. Save whites for Step 3. |
|--------------------|----------|----------|-----------------------------------|
|Mustard | 8OZ| 1.00 Cup | 2. Blend mustard, salt, pickle |
|Salt | | 2.00 Tspn| relish, & Salad Dressing with |
|Relish | 8OZ| 1.00 Cup | yolks. Mix until well blended. |
|Dressings, Salad | 1LB 8OZ| 3.00 Cup | 3. Fill the whites with yolk |
| | | | mixture, using 1 tbsp filling |
| | | | for each egg half. |
|--------------------|----------|----------|-----------------------------------|
|Paprika, Ground | | 1.00 Tbsp| 4. Sprinkle paprika on top. |
| | | | 5. Serve immediately, or cover |
| | | | and refrigerate until ready to |
| | | | serve. |
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NOTE: 1. In Step 3, a large pastry tube may be used to fill egg
whites.
2. Garnish filled eggs as desired. See Guidelines for
Garnishes, Recipe Card A-22.