Sunday, March 27, 2005
Here, because I love you, is my mother's recipe for Deviled Eggs. (And by popular demand, and because it's Easter.)
A caveat: it isn't "her" recipe; it's actually the "Better Homes and Gardens" circa 1960 recipe. Let me just say here, if ever you have the chance to snag one of those classic checked-red-and-white covered cookbooks, DO SO. You won't regret it. They have all kinds of great recipes, including one for chicken baked in a homemade barbecue type sauce that I'll have to post someday.
One more warning: Should you ever come in contact with a deviled egg recipe that requires sugar, RUN LIKE HELL. This is a recipe tainted by Satan and should not be attempted. (Unless you live north of the Mason-Dixon line, in which case, anything goes.) Yes, my mother is from Tennessee, and yes, I have a deviled egg plate, in case you were wondering; we take our deviled eggs seriously 'round about here.
So anyway, here is the recipe, per six (1/2 dozen) eggs - makes 12 halves:
Hard-boil eggs (about 22 minutes). Halve, remove yolks, mash or shred (I find a box grater works well). Mix into the yolks two tablespoons Real mayonnaise (yes, it makes a difference), one teaspoon each vinegar (distilled is fine) and mustard (French's - that would be regular yellow mustard - is fine), dash white pepper (this is important. Black cracked pepper doesn't look right in an egg), 1/2 teaspoon salt or less - less is probably better, and 1/4 teaspoon paprika. To stuff eggs the easiest way is to grab a Zip-Loc or other sandwich bag, shovel the yolk mess in there, cut off a corner of the bag and use it like a makeshift pastry tube to fill the eggs. Sprinkle the finished eggs with extra paprika for decoration.
Show up at any party with these things and, I promise you, they will disappear in a flash. I have used them for Christmas, New Year's, Easter, Fourth of July and Thanksgiving functions with the same results. Extra points for the deviled egg plate (I got mine at the Rose Bowl).