Recipes > Eggs > Deviled and Stuffed Eggs > Deviled Eggs, Parisienne

Deviled Eggs, Parisienne

For six persons.


  • 6 eggs
  • 1/2 cup of finely chopped ham
  • 1 onion, grated
  • 1 green pepper, chopped fine
  • 1 1/2 teaspoons of salt
  • 1 teaspoon of paprika
  • 1/2 teaspoon of mustard
  • 6 tablespoons of mayonnaise dressing


Boil eggs hard, cut in half, cutting the length of the egg. Rub the yolks through a fine sieve into a bowl and then add the rest of the ingredients. Mix and then fill back into the whites of the eggs. Mould up very high and then roll in finely grated cheese and dust with paprika. Roll in wax-paper. Set in ice-box until ready to serve.


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Mrs. Wilson's Cook Book (1920).

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