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.