Recipes

Deviled Eggs (TM 10-412)

Recipe No. 141 from the U.S. Army's WWII cookbook — Eggs. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Eggs

Serves 100 servings, one egg per serving.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 141 from the U.S. Army’s WWII cookbook — Eggs. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Eggs, hard-cooked — 100 eggs
  • Milk, evaporated — ½ — 14½-ounce cans
  • Water (for milk) — ½ pint (⅓ mess kit cup)
  • Mayonnaise — 1½ pints (1 mess kit cup)
  • Salt — 1 ounce (2 mess kit spoons)
  • Mustard, dry — ½ ounce (2 mess kit spoons)
  • Vinegar — ½ pint (⅓ mess kit cup)

Directions

Key ingredients

Evaporated Milk · Mustard

  1. Remove shells from eggs; cut eggs in half lengthwise.
  2. Remove yolks from eggs; mash thoroughly.
  3. Combine mashed yolks and remaining ingredients; mix thoroughly.
  4. Refill whites with yolk mixture, using approximately one mess kit spoon filling for each half of egg white.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Eggs, hard-cooked — 8 eggs Milk, evaporated — ½ can (14½ oz) Water (for milk) — 1¼ tbsp Mayonnaise — 3¾ tbsp Salt — about ½ tsp Mustard, dry — a pinch Vinegar — 1¼ tbsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 141, Eggs. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.