French-Fried Deviled Eggs (1950)

"Cut 6 hard-boiled eggs lengthwise and remove yolks. Season yolks to taste with Worcestershire sauce, mustard, salt, black pepper, oil, and vinegar. 

"Pack seasoned yolks back into whites, and hold together with toothpicks. 

"Dip eggs into 2 beaten egg yolks, then flour and bread crumbs. Fry in deep fat until golden brown. Drain eggs on paper to rid them of excess grease, and remove toothpicks.

"Serve these fried deviled eggs in creole sauce, or serve them on spinach or other greens."

(Origin - "The Ford Treasury of Favorite Recipes from Famous Eating Places" by The Ford Motor Company. Published by Simon and Schuster, 1950. This recipe was from Emily Shaw's in Poundridge, New York.)


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