Evening Republican, Volume 14, Number 203, Rensselaer, Jasper County, 26 August 1910 — Breaded Salad Eggs. [ARTICLE]

Breaded Salad Eggs.

These dainties are liked by almost all children old enough to eat them, and if there is any objection to the bread the eggs can be prepared without it. Boil the eggs that will be needed until sure they will be hard and mealy. Leave them for half an hour in cold water, then peel and cut in lengthwise slices. Scoop out the yolks and work them to a paste with olive oil or a little sour cream; add salt and a squeeze of lemon juice and then put in enough toasted crumbs, finely powdered, to make a mixture dry enough to pick up in the fingers. Stuff this in the white shells, cover each one with a sprinkle of crumbs and set in the ice box until needed. At the utmost two halves—a single egg—is enough for an eight-year-old stomach, for these eggs are very substantial.