Yield: 1 Servings
|6 \N||Hard cooked; (boiled) eggs|
|¼ cup||Mayonaise; (these days we use Miracle Whip Lite and don't miss a thing!)|
|¼ teaspoon||Salt & pepper to taste|
|½ teaspoon||Prepared mustard; (we've always used French's)|
|1 teaspoon||Minced onion; (we now probably use twice that)|
|1 teaspoon||Minced celery|
|1 teaspoon||Minced pickle; (we use sweet gherkins)|
|½ teaspoon||Minced green olives|
|¼ teaspoon||Lawry's seasoned salt|
some very special Deviled Eggs. Not my recipe. My wife's. She used to be the cook. She originally, most likely, got the basic recipe for them from our first cookbook, "Betty Crocker's New Dinner For Two" , which was a wedding gift when we married in '69, (...how romantic...). She's 'tinkered' and 'fiddled' (don't cha love that?) with it over the years, and although now I'm the cook, I never make Deviled Eggs because there's just no way I'd know to improve upon 'these bad boys'. They're NOT spicy, but compared to most I've ever had, "They're alive!!" ...but seriously, try them. They're terriffic. There are three of us, and in a day's time, we can make a dozen eggs vanish! Therefore, I'm taking it easy on you, and just giving you the recipe for...six.....
Start with eggs at room temperature. In a saucepan, cover them with 1 inch cold water. Cover. Rapidly bring to a boil. Turn off heat, but leave covered and on the burner for 15 - 20 minutes. Pour off hot water and bathe eggs in ice cold water until cool. Peel eggs and cut in half. Remove yellows to a bowl. Mash with fork or potato masher. Add all other ingredients and stir until blended. Consistency should not be runny nor dry. Upon tasting, see what it needs. If too dry, add either/or mayo, or mustard and, if you like a little more tartness, add a little sweet pickle juice ( if you do this, go easy...a little goes a long way.). Spoon the mixture back into the hollow egg whites. With all the veggies we add, we add the mixture in "heaping" proportions. Give them a good dust on top with paprika. Nice for presentation. You can see what WAS the original recipe, and, in parenthesis and in comments, you can see what she's done to liven them up. We put in more stuff because we like them crunchy.
Now, here's an idea of mine that...IF I were the one making them.....and IF I got a little too free with any of the wet ingredients and wanted to thicken it up, or dry it down, ..this is what I would do. (I'm dying to try this, actually....) Chop or mince about 2 more boiled egg white halves (2-4?) and add it to the filling. And maybe some Tabasco? WARNING: THESE ARE ADDICTIVE !!!!! Posted to TNT Recipes Digest by Mi Kicks <MiKicks@...> on Apr 2, 1998