Ingredients
6 hard-boiled egg
1/4 cup mayonnaise
1 tsp dijon mustard
1/4 tsp garlic salt
3 tsp roasted almonds, finely chop
12 roasted almonds
1 fresh parsley
Directions
lengthwise; remove yolks and set whites aside. In a small bowl, mash
yolks, mayonnaise, mustard, garlic salt and chopped almonds. Evenly
fill the egg whites, Garnish with whole almonds and parsley. Chill
until read to serve.Yield: 12 servings.
Preparation Time: Count
Servings: 12 servings
Almond Deviled Eggs Recipe brought to you by Recipe Ideas
Categories: Nut
The History of Recipes
Recipes as an idea can be tracked way back into history, in truth as far into history as ancient Egypt, and potentially, even further back. Having said that, mostly, these old cook books were just primitive pictorial recipes for meal preparation.
Progressing into Roman times 25BC a roman called Apicius compiled a collection of scripts which described recipes enjoyed by his fellow Romans. He tells us how the roman meals were divided into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient cooks used a wide range of herbs and spices, including a few that are still present in modern kitchens such as bay, fennel and parsley. Over the succeeding few centuries, the rich and powerful families of Europe tried to serve up the most exotic meals, and because of this the best chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 19th century that formal cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, verifying, and recording popular recipes of the day. When we get to the twentieth century, cookery publications are increasing in popularity mostly as a result of higher levels of literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this Almond Deviled Eggs recipe.
