Good Ol’ Fashioned Deviled Eggs
And Much Much More
My food critic informed me his favorite deviled eggs are his Mother-in-law’s! But he doesn’t even like eggs! How can that be! Deviled eggs are a personal thing … there’s no one perfect recipe. My fav’s my Grandmother’s (can’t duplicate it) but you had to be quick to get a taste. I’m not exactly old fashioned but I love old fashioned recipes. I’ve gathered together a few I feel will please using cookbooks from the distant past. Choose one or two to try. And for that really special occasion use the sauce recipe too.
Deviled egg recipes usually have both mayonnaise and mustard but don’t limit yourself when putting your recipe together. Any number of different ingredients can be added to personalize yours. Enjoy!
Hard cooked eggs-first let me say there is nothing like the frustration of peeling these and having the shell pull off big chunks of the egg white. I do believe old eggs work better for hard boiling but they have to be really old … not something I can recommend. So, try this trick. Add about a tablespoon of vinegar to the cooking water. I do it this way. I use a saucepan that holds the eggs in one layer. I cover the eggs with an inch or two of tap water, add the vinegar and bring to a boil. At boiling I remove the eggs off the burner and cover for about 15 minutes. They are done! No green ring around the yolk.
Hard cooked eggs sliced in half lengthwise and yolk removed to a bowl.
Influence: Joy of Cooking 1976
Mash yolk with equal amount of finely chopped cooked spinach that has been seasoned. Fill the whites. Can be served with a white sauce seasoned with Worcestershire, or chili sauce, with added cooked or canned shrimp.
Mix yolks with French dressing or mayonnaise or sour cream, or sweet pickle juice (my mother’s version). Add salt to taste and paprika if you like, or add one or several of these: dry mustard, prepared mustard, hot pepper sauce, cayenne, curry, Worcestershire, cream cheese, chutney, deviled ham, Roquefort, chives/green onions, parsley/parsley flakes, basil, olives, capers, on & on.
Mix and fill whites.
For a main dish add about 4 deviled eggs or 8 halves to a buttered dish. Add one cup of My Mornay Sauce over the top. Sprinkle with dry bread crumbs or dry bread crumbs with dots of butter. Bake at 425 degrees F until top is lightly browned. Delicious!!
Here’s a great sauce right out of Good Housekeeping 1931
This little cookbook is well used. It belonged to Betty Whiteside from Covington, VA. Nope, I never met her but her address label is placed securely on the inside of the front cover. I purchased this cookbook almost a decade ago when I lived in North Carolina. I love touching a much used and albeit loved cookbook.
1 T butter
1/2 Small onion
1 T all purpose flour
1 t curry powder
1/2 t salt
1/8 t pepper
1 Egg yolk
1 T cream
1 Cup stock or water
6 Hard cooked eggs or deviled eggs-12 halves
Sauté the onion in the butter over medium heat until golden. Add flour and curry. Stir in well. Add stock stirring as you go to avoid lumps. Cook until thickens.
Add a bit of the heated mixture to the egg yolk and cream. Avoid cooking egg in too hot of mixture. Add this back to the remaining sauce and heat through while stirring.
Serve over deviled eggs or hard cooked eggs.
Better Homes and Gardens 1974
6 Hard cooked eggs
1/4 Cup mayonnaise
1 Teaspoon vinegar
1 Teaspoon mustard
Salt and pepper to taste
Removed yolk to a bowl and mix thoroughly with the ingredients. Fill the whites. That Simple!
Suggestions given to add one or more: horseradish, anchovies, flaked seafood, stuffed green olives, crumbled bacon
Betty Crocker 1950
6 Hard Cooked Eggs
3 Tablespoons salad dressing, or vinegar or cream (enough to moisten)
1/2 Teaspoon each salt and dry mustard
Pepper to taste
Mix egg yolks with four ingredients and refill the whites. Really Simple!
Other ingredients you can add: pimientos, celery, minced ham, tuna, lobster, salmon, sardines