MEX­I­CAN DEVILLED EGGS WITH CORN

Woman's Era - - Editorial -

IN­GRE­DI­ENTS:

6 boiled eggs 1 cup corn niblets – boiled till ten­der in salted water 1-2 tsp mus­tard sauce 1 tsp hot sauce 1 tsp Worces­ter­shire sauce 1 chopped onion 3 tbsp grated cheese salt and pep­per to taste

METHOD

Peel the boiled eggs. Cut into halves and re­move the yolks. Place the yolks in a bowl with the re­main­ing in­gre­di­ents. Mash with a fork and mix the mashed yolk with the re­main­ing in­gre­di­ents. Spoon into the emp­tied eggs in place of the yolks. Serve im­me­di­ately.

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