Deviled Or Stuffed Eggs Recipe

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Instructions

Boil 5 or 6 eggs twenty or thirty minutes.
When cold remove the shells and cut in halves with a sharp knife.
Take out the yolks and mash them smooth with a teaspoon each of very finely minced onion and parsley, a teaspoon of lemon juice, salt and pepper to taste, and a little mustard.
Fill each half of the egg whites with the mixture, rounding each one to appear like a whole yolk.
Cut a small slice from the lower side of the white, just enough to make it stand evenly, arrange on a platter, and put a border of cress around and springs of the cress in the spaces between the eggs.
A few drops of onion juice may be substituted for the minced onion, or, if objectionable, omitted altogether, and finely chopped pickle or very finely minced ham may be used with the addition of a few drops of Worcestershire or any other hot sauce.
If they are to be used for a picnic or traveller's lunch, fill only one-half of the egg whites, cover with the other half, and wrap in squares of waxed paper, twisting the ends to hold the egg in shape.