Deviled Eggs II
1 - Cut in half hard-cooked eggs, which have been shelled.
2 - Remove the yolks and mash them, adding butter, salt, pepper, a little vinegar and mustard.
3 - Chopped parsley, minced ham or mayonnaise dressing may be mixed with the yolks, if desired.
4 - After filling the whites with the mixture, round the tops nicely, and serve the halves on lettuce leaves.
5 - Or, if the eggs are to be used for picnicing, press the halves together and wrap each egg in a piece
of oiled paper, twisting the ends to hold the halves in place.