Of course you have one. Or two. I have three. One was a wedding gift, one was from a Grandmother, and I don’t even remember where the third came from.
Deviled egg plates, of course.
I never knew deviled eggs were considered a Southern treat. I thought everyone ate them. I mean, why wouldn’t they? I’ve heard that people in the midwest states also like to serve them, but not with as much compulsion and adoration as in the South.
For some reason, I always think of deviled eggs as summer picnic fare, but really we see them at parties throughout the year. Actually, I can’t ever remember tailgating without deviled eggs. Or Thanksgiving for that matter always has a plate of eggs over on the sideboard. Why limit a good thing to one season?
|Here is one plate of my eggs for the covered dish luncheon last week.|
Artists By The Bay had their September meeting and covered dish luncheon last week. Covered dish luncheons are big around here and are my favorite kind of meal. I decided to take some fresh fruit and deviled eggs. I ended up taking two plates, and someone else had the same idea. But no surprise, this crowd ate every stuffed egg on the table. The fruit came back home with me, but the eggs were gone. There was even some calculated, ladylike, elbowing between the artists to see who got the last one. (I saw it myself and admire your tenacity).
My trick to pretty eggs is to boil them for 7 – 8 minutes, then drain off the boiling water and cover the eggs with ice and water. When they cool enough to handle, peel them – and magically, the shells will slip right off leaving a smooth, pretty egg. I mean, who wants to eat an ugly, pitted egg?
Fillings vary from house to house, but here is the basic recipe I use.
Cut 1 dozen hardboiled pretty eggs in half lengthwise, Scoop out yolks and use a fork to mash with . . . (that’s right, you heard me – mash):
1/2 c mayonnaise (I use Dukes Light)
3 T Dill Relish (I use Wickles Relish)
3 T. Mustard
Salt and Pepper to taste
Paprika for garnish – I don’t know why, but we always sprinkle the “red stuff” on top. Just do it.
Then fill the egg whites back up with the yolk mixture! Use a pastry bag to make fancy swirls, or a spoon to be quick. Measurements are subjective depending on what size your eggs are. I don’t think I’ve ever measured ingredients for deviled eggs in my life.
It’s so simple, like making ice cubes, you really shouldn’t need an official recipe at all . . . y’all.
How do you make your deviled eggs?