<%Response.Expires = 0 Response.ExpiresAbsolute = Now() - 1 Response.AddHeader "cache-control", "private" Response.AddHeader "pragma", "no-cache"%> <%dotSlash = ""%> Pam's Dishelved Eggs

Disheveled Eggs    from   Pam Thompson As I plan my Thanksgiving dinner, I am flooded with memories of past holidays and favorite dishes.  This deviled egg recipe is a hit with a special twist of  caraway seeds and bacon.  I am always asked to share this recipe
1 1/2  teaspoon of caraway seeds
12 eggs 1/4 pound of bacon 6 tablespoons mayonnaise 2 tablespoons mustard 1/4 tsp salt In a small pan, add 1 cup of water and caraway seeds. Boil until the liquid dissipates (almost).  Set aside.  Boil eggs, cool, peel and slice lengthwise.  Remove yolks. Cut bacon into 1/4 inch squares and microwave until crisp. Combine yolks, seeds with liquid, bacon, mayonnaise and mustard, salt and pepper.  Blend well.  Fill, chill and serve.  Makes 24 deviled eggs.

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