{"id":6591,"slug":"deviled-eggs-with-hot-sauce","title":"DEVILED EGGS WITH HOT SAUCE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["six hard-boiled eggs","one dessertspoon of melted butter","Cayenne pepper","salt","chopped parsley","one tablespoon of butter","one tablespoon of flour","a pinch of Cayenne pepper","salt","one pint of milk","the yolk of one egg","Sherry wine (optional)"],"ingredients_norm":["hard boiled egg","butter","cayenne pepper","salt","parsley","flour","milk","egg yolk","sherry wine"],"steps":["Take six hard-boiled eggs, cut lengthwise, remove yolk and add to same: one dessertspoon of melted butter, Cayenne pepper, salt and chopped parsley.","Mash this mixture very fine and refill the whites of the eggs and turn over on platter.","For the sauce: One tablespoon of butter, one tablespoon of flour, a pinch of Cayenne pepper, salt and one pint of milk. Stir this mixture continually until it thickens; beat the yolk of one egg and pour the hot gravy over the same.","Dress with chopped parsley and eat very hot. Sherry wine can be added if desired."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w2:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"a98e6e5e31c84620aa8d52904704e75815f733918777d649ae68b0098de2478c","created_at":"2026-08-02T16:53:40Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/deviled-eggs-with-hot-sauce"}