Deviled Eggs
submitted by Julie Falsetti, York, PA, USA, June 2007
http://home.comcast.net/~juliafalsetti/
Ingredients
- Six hard boiled eggs
- Two tablespoons mayonnaise
- One teaspoon mustard
- Salt and pepper
- Paprika
Instructions
Cut the eggs in half lengthwise and remove the yolks. Mash the yolks together with the mayonnaise, mustard and salt and pepper to taste. Fill the whites with this mixture and sprinkle with paprika.
Despite the dire warning about heat, eggs and mayonnaise, I think of deviled eggs as a summer food. I make them at least once a week in the summer, and whether the hostess has announced a pot luck or not, I almost always bring some along when I am invited to someone's house. I've never had to bring them back uneaten, and no one has ever keeled over from food poisoning.
I don't ever remember being taught how to make deviled eggs. My mother made them; my grandmother made them. They were just something always on the table.
This brings me to the topic of deviled egg plates. For the uninitiated, this is a plate with egg shaped indentations for showcasing deviled eggs. It is also practical because without one, they will roll all over. I own several, but the one I use most often was inherited from my grandmother. To me, owning a deviled egg plate is the ultimate sign of domesticity. These sunny ovals will turn any house into a home.
