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Pink Pussycat and Eggs Mignon

Here are the latest tempting recipes from my treasure box, "The 2 in 1 International Recipe Card Collection for Mixed Drinks and Hors D'Oeuvre." (Random House, 1977). It's pink vodka time with the Pink Pussycat, Pink Panther, and, as a nosh, the "perplexing and rewarding" Eggs Mignon!




Here's my "basic recipe" for stuffed, or deviled eggs. Excerpted from The Infinite Feast.


12 large eggs

1 tablespoon salt, a splash of vinegar


In large pot, place eggs, 1 tablespoon salt, splash of vinegar, and fill with water to at least 1 inch above eggs.

Bring to a boil, reduce heat and simmer, covered, 12 minutes. Plunge eggs in bowl of ice water for 10 minutes. Tap each on flat end to break shell then peel under cold water in a large bowl.

Slice in half lengthwise. Remove yolks to a medium bowl. Thoroughly stir in any other desired ingredients (such as mayo, dijon mustard), then stuff, or whip up some of the fillings above as inspired.


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