We were all taught the "food groups" in grade school . . .what we should eat every day. Milk, meat, fruits and vegetables and grains.
Husband Jim has different ideas as to what the food groups can be . . . . one of which is deviled eggs. (And another is Scotch!)
This food shows up and any and all potlucks. The bearer of this offering ALWAYS brings home an empty plate and it is usually the first dish to empty.
I don't often take my deviled eggs to potlucks . . . I let others do that. But sometimes, when farm eggs are abundant in the larder at Linderhof, deviled eggs are just the thing to make.
My recipe is my mothers and one of the few dishes I learned from watching her make them. The eggs sliced in half and the yolks put into a bowl. Then mashed, a bit of mayonnaise added and then some mustard (I like Dijon) and then a wee bit of vinegar and a wee bit of sugar. Salt and pepper. Everything is mashed together until it is smooth -- almost like a paste.
A big teaspoonful is put into each egg yolk bottom. And a nice sprinkle of paprika when all the eggs are done.
I add a bit of herb to finish off my eggs -- in this case parsley and chives.
I always use my grandmother's egg plate for my deviled eggs. I'm not sure when she got it or where she got it from but I do remember Sunday dinner deviled eggs always served on that plate.
Join Michael at Designs by Gollum for Foodie Friday and see what others have cooked up.
I'm with your hubby - - - I LOVE deviled eggs. (Why couldn't they be angeled eggs I wonder?) You are sooooo right about them always being at pot lucks and ALWAYS being the first things to be eaten.
I have a green glass deviled egg platter. Mine was a wedding present given to me in the 70's, so I doubt it is as valuable as your grandmother's. Also, what I can see of the DESIGN of your platter, it is really lovely. I'm guessing MINE is from the Indiana Glass Company and is of 1975 vintage.
One more thing - - - eggs would be my SECOND food group - - - CHOCOLATE is my first!! :-)
I think your recipe is almost identical to mine except for the vinegar. I love your presentation with the herbs on the eggs and the flowers (pansies?) on the plate.
I have a lovely plate I found while antiquing that has 12 indentations for the eggs. It is white with some pretty little flowers. I should use it more!!
Are you saying they aren't a food group? Yours look so pretty. I don't think I've ever seen any stay on an egg server long enough to take a picture. laurie
Oh, yummy!! Mine never look that pretty or stay on a plate for that long.
I love Deviled Eggs! As does my son, who usually eats them before I get them on platter! Your recipe is like mine except I don't use vinegar. Thanks for sharing! Have a great day!
That plate of deviled eggs looks delicous. Your presentation is so pretty with the herbs and floral garnish.
Your deviled eggs look delicious, but I'm curious as to how you make Scotch :-). Inquiruig minds want to know. Have a wonderful day.
One of my families favorite things to eat at family dinners. My son n law asks for it every time. I have my grandmothers,moms and mother n laws egg plates. A wonderful post as always.
Take care and have a great weekend,
you mean they aren't a food group? (Tell your husband I agree...on the scotch too). I could eat a few of those right now! Happy Foodie Friday! Have a great weekend ~ Susan
Beautiful and delicious! My teen makes it for either Easter or Thanksgiving. Yum!
You're right - they are always the first to go! Your Grandmother's plate is devine. ~ Robyn
I'll never see a plate of deviled eggs without thinking of my dad. When the eggs were passed around the table, they ended with him. He ate what was left whether it was one or 10. Heavily salted and peppered the entire platter and ate them along with his meal. When the cholesterol scare hit, Mama cut him down to just a couple of eggs a week. A few years down the road he has his cholesterol checked. Abnormally LOW! He didn't have kind words for his loving wife...in the doctor's office...in front of the doctor! LOL
I don't add the sugar or plain vinegar. I mince pimento stuffed olives and pour a bit of the olive "juice" in the mashed yolks. I also like finely minced onion, but leftovers reek so I sprinkle in a bit of dehydrated onion flakes. By the time the eggs are chilled, the flakes have absorbed enough moisture to be rehydrated.
Exquisite. I absolutely love how you've dressed these devilish eggs. They are my favorites--I totally agree with your husband!
You've inspired me to go to the hen house and gather fresh eggs (they are horrid to peel, but oh, are those yolks rich).
Love, love deviled eggs. Gotta make some tomorrow. Thanks for the reminder~ ~Ahrisha~ ~
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