top of page
Eat, Darling, Eat

My Mother's Deviled Eggs


(by Patricia Fieldsteel)


6 eggs

3 T. mayonnaise

1/2 t. mustard powder

salt and pepper to taste

paprika

Place eggs fully submerged in a pot of cold water, covering the pot.

Bring to a boil, remove lid and boil for 6 minutes for a moist, soft but not runny yolk.

Drain and immediately run eggs in pot under cold water.

Leave eggs in water until they are cooled and easy to hold in your hands. Peel.

Slice eggs in half and remove yolks.

Mix yolks with mayonnaise, mustard powder, salt and pepper.

Mound the yolk mixture in the whites and dust with paprika.

To update the recipe a bit, omit mustard powder and add 1/2 t. curry powder, 1/4 t. white horseradish, and finely chopped fresh dill or chives according to taste. Decorate with a small sprig of dill or a few chopped chives.


Recent Posts

See All

Fried Lace Cornbread

(by Kathryn Louise Wood) 1 c. very fine ground plain cornmeal salt to taste water enough oil to coat the bottom and a little up the sides...

Grandma Charlotte's Pot Roast

(by Charlotte Adamis) (My mother tells me she doesn’t really have a recipe for her pot roast. She’s always made it just the way her...

Matzo Ball Soup

(by Crystal Bennett) For the balls:   2 eggs 4 T. vegetable oil 3/4 c. matzo ball mix   For the soup:   3 T. oil 1 large onion, coarsely...

Comments


bottom of page