Deviled Eggs Garden Style
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Deviled Eggs Garden Style Recipe
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- 6 hard-cooked eggs, cut length-wise
- Celery Seed
- 1 1/2 teaspoons flour
- 1/2 teaspoon chili powder
- 2 cups of milk
- 1/4 teaspoon salt
- 1 bouillon cube
- 2 cups green beans, cooked (or asparagus or peas)
- Cut 6 hard-cooked eggs in half lengthwise
- Remove the yolks, mash
- Add mustard salt celery seed, and mayonnaise to moisten
- Mix well
- Refill whites
- In a skillet melt 2 tablespoons of fat, stir in 2 1/2 tablespoons flour, 1/2 teaspoon chili powder
- Add 2 cups of milk, 1/4 teaspoon salt and 1 bouillon cube (optional)
- Cook until thickened stirring constantly
- Add 2 cups cut cooked green beans, asparagus, or peas.
- Place eggs on sauce cover tightly, reheat.