Pabst-ett Deviled Eggs

A starter recipe from “Recipes the Modern Pabst-ett Way”
published by Pabst Corporation in 1931

Pabst-ett Deviled Eggs

Pabst-ett was a cheese prodused by Pabst brewery during Prohibition. Many breweries turned to alternative pruducts back then.  After Prohibition ended in 1933, Pabst sold the cheese business off to Kraft who continued to produce Pabst-ett cheese until at least the late 1940’s. If you want to try your hand at this recipe, use any cheese to your taste you think might go well with the rest of the recipe ingredients.

6 eggs, boiled hard
1/2 teaspoon prepared mustard
pinch of salt
dash of pepper
1 tablespoon Worcestershire Sauce
1 tablespoon mayonnaise
1/2 package Pabst-ett Standard


Remove shells from eggs and cut in halves lengthwise. Remove yolks and mince fine. To yolks add mustard, salt, pepper, Worcestershire Sauce and mayonnaise. Cream the Pabst-ett into mixture. When thoroughly blended fill whites of eggs. Serve on lettuce leaves garnished with parsley.

Tip: Yolk mixture which is left may be used for stuffing celery or as a sandwich spread.