Mom’s Deviled Eggs
Oct 8, 2016 // By:Robin // No Comment
A favorite staple of the family holiday meal is a big tray of Mom’s Deviled Eggs. This recipe, unfortunately, is not an exact science. Mom (aka Norma) made this recipe so many times that it was simply flowing through her fingertips. The most important thing, she told me, was the consistency of the egg yolk mixture.
So… remember to start moderately. You can always add more. Her words of advice, “Fix the yolks according to how you like your eggs. Just watch the consistency.”
Until next time…
Mom's Deviled Eggs
Fix the yolks according to how you like your eggs. Just watch the consistency.
Bring the eggs to room temperature and boil them in salted water. Your yolks should be solid but not overcooked. Let everything cool, but not in the refrigerator.
Cut the eggs in half. Place the yolks in a medium-sized bowl. Put the whites on your egg tray.
Smash the yolks with a fork. You want small crumbles.
Add a couple spoonfuls of mayonnaise. (Mom leaned more toward mayo instead of Miracle Whip because it has a different taste and level of sugar.)
Add dry mustard and only enough prepared yellow mustard to enhance the color.
Add a little salt and a dash of white pepper. Stir all of this together until smooth. Taste.
Add just a little bit of sugar and/or pickle juice, if desired. Mom would use pickle juice if the consistency was too dry.
Put the yolks in a piping bag. Use a decorator tip if you want it a little more fancy. Sprinkle paprika on top for color.
Mick uses hot sauce instead of pickle juice and adds cayenne pepper, just to spice things up bit.
Keith likes for me to add his Chicago favorite Giardiniera. We always have to stop at Rubino's Italian Imports, Tinley Park IL to stock up on specialty favorites.
I prefer a touch of bacon fat and/or including freshly made bacon crumbles. Everything is better with bacon, right?
Makes me wonder about adding things like tasso or andouille sausage bits. Hm... I see an experiment coming.
January 01, 2017
January 01, 2017