Tuesday, November 27, 2007

Gram’s Secret Deviled Egg Recipe

The day before Thanksgiving I was sitting at my Gram’s kitchen table and she was preparing the deviled eggs that she makes for holiday occasions. I have been eating her deviled eggs for as long as I can remember, but I never learned how to make them myself. So finally, after all these years I paid close attention to what she was doing and asked her how she made her deviled eggs. And this is what she told me.

A dozen eggs
Dried Mustard
Worcestershire Sauce

First hard boil a dozen eggs in a large pot. Wait for the eggs to cool and then take the shells off the eggs without actually breaking the eggs. Next cut each egg in half length wise. Place the egg yolks into a separate bowl and put the white egg halves on an egg plate. Then chop the egg yolks into a fine powdery substance. Add a teaspoon and a half of dried mustard, ½ to ¾ of a cup of mayonnaise, 5 drops of Worcestershire Sauce, and a dash of salt and pepper to the cooked egg yolks. Mix the ingredients together well until they become a pasty consistency. Once the filling is ready, take a spoon and fill each of the white egg halves with the newly mixed yokes. Mound the filling in the egg whites. After all the egg halves are filled, sprinkle a little bit of Paprika over the egg yolks. And you’re done!!! This is a delicious recipe that is great to bring to parties or holiday gatherings.

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