Deviled Eggs
I large teaspoonful of French mustard 2 heaping tablespoonfuls of cold boiled ham or tongue I tablespoonful of olive oil Salt and cayenne to taste (74) Cover the eggs with warm water, and boil fifteen minutes, then throw them into cold water for half an hour; this prevents the whites from turning dark. Remove the shells, and cut the eggs in halves lengthwise. Take out the yolks carefully without breaking the whites. Rub the yolks to a smooth paste with the mustard and oil, then add the ham or tongue finely chopped, the salt and pepper, and mix thoroughly. Fill the hollowed whites with this mixture, and serve on a bed of water cress or salad.
For picnics or garden parties, put the two corresponding halves together and press them gently. Cut white tissue paper into pieces six inches square, fringe the opposite sides, roll one egg in each paper, twist the fringed ends same as the candied secrets. Serve on a napkin, in a pretty little basket, garnished with smilax or myrtle.