Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint of white sauce
- salt
- pepper
- mustard
Directions
Cut hard boiled eggs in halves, remove yolk — season with salt, pepper, a little made mustard, grated onion to taste. Celery salt is also nice. Roll in balls and put back into the halves of whites.
Nice for picnic lunch, twisted in tissue or wax paper. A pretty dish served on lettuce.
Season yolks highly in same way, press back into whites to form an egg. Roll this in ground ham mixed with an egg and bread crumbs. Form as croquette and fry in fat.
HARD BOILED EGGS WITH WHITE SAUCE. Hard boiled eggs. Peel carefully and cut in halves. Have ready 1 pint of white sauce. Cover the eggs in bak- ing dish with white sauce seasoned highly — a little grated onion if liked — grated cheese may be sprinkled over top. Run in stove to season.