Angel Eggs — Deviled Eggs 6 hard-cooked eggs 1/4

Angel Eggs — Deviled Eggs 6 hard-cooked eggs 1/4 cup mayonnaise 1 1/2 to 2 teaspoons Dijon style mustard 1 1/2 to 2 teaspoons prepared horseradish Red (cayenne) pepper Whole Pitted California ripe olives Peel eggs and cut in half lengthwise. Scoop out yolks and place in a small bowl. Mash yolks with a fork. Mix in mayonnaise, mustard and horseradish. Season to taste with salt and pepper and red pepper. Fill whites with yolk mixture using a pastry bag fitted with a star tip or spoon. Cut olives into slender wedges and garnish eggs with olive wedges. Continental Eggs 1 cup onions, chopped 1 tablespoon butter 8 eggs, hard-cooked 2 cups Swiss cheese 1 teaspoon mustard 1/4 teaspoon dill 1/2 teaspoon salt and pepper 1/2 cup milk Croutons or buttered bred crumbs Saute onions in butter. Place in casserole. Cover with sliced eggs and shredded cheese. Mix next six ingredients well and pour over egg mixture. Bake in a 350 degree oven for 30 minutes. Top with croutons or bread crumbs. Bake 5 minutes longer. ‘Stuffed Eggs Extraordinaire’ 6 hard-cooked eggs 1/4 cup mayonnaise or enough to moisten dash pepper . 2 tablespoons fresh or freeze dried chives 1/4 cup seasoned bread crumbs or as needed With sharp knife, slice hard