My family loves a good party; which explains my affinity for parties now. I have vivid childhood memories of being at my grandparent’s house, the kids downstairs, adults upstairs and music blaring everywhere. The food was always plentiful; and although I was far too young to indulge in all the vices, I know now that the alcohol was plentiful as well! I used to think that all families had gathering as boisterous as mine- I learned very soon that that wasn’t the case. After attending a family dinner at a friend’s house, I remember thinking “goodness, either my family is really loud or these people are really quiet”, the answer of course being the former- which explains my voices’ propensity to carry.
My mom always tells the story of when she was younger and my grandparents would be having one of their legendary parties, and her and my aunt would have to help my grandmother prepare food. Hours spent devilling eggs, rolling dates in bacon and mixing punch; and as the guest arrived, my aunt and mother were relegated to their rooms to watch television and stay out of the way. Past 8pm children were not to be seen or heard. My mother still claims that the worst torture was having to prepare all the food and then being forced to look through a crack in the door only to see adults enjoying the fruits of her labor. But despite that, she looks back on those times with fondness- I’m told my grandparents and their friends were a hoot in their day!
Deviled eggs are quintessentially old school and were a mainstay on my grandmother’s party menus. But despite their nostalgic roots, they are making a roaring comeback with very nouveau renditions; gone are the days of bland filling. Today people are deviling their eggs with chives, bacon, curry and everything but the kitchen sink.; and when a deviled egg is good, holy crap is it good. Eggs are so wonderfully versatile and their demonic renditions are no different- these little devils are positively heavenly. Every time I go to a party and see deviled eggs I get excited and a bit nostalgic- thinking of my mother, aunt and grandmother in my grandparents 70’s kitchen making deviled eggs.
Deviled Eggs
c/o Simply Recipes
1 dozen eggs
2 teaspoons Dijon mustard
1/3 cup mayonnaise
1 Tbsp minced onion or shallot
1/4 teaspoon Tabasco
Salt and pepper
Paprika
First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter. Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.
Makes 2 dozen deviled eggs.
2 teaspoons Dijon mustard
1/3 cup mayonnaise
1 Tbsp minced onion or shallot
1/4 teaspoon Tabasco
Salt and pepper
Paprika
First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter. Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.
Makes 2 dozen deviled eggs.
