2004 Deviled Egg Recipe Competition – Deviled Eggs: The Next Generation
ELIZABETH WILLIAMS * FINALIST *
My grandmother came from Sicily. She grew up with a certain palette of flavors. After moving to New Orleans she began to adapt what she thought of as American foods to her taste. One of the adaptations is her deviled egg recipe. She wanted to be assimilated. She wanted to be American. But American food still had to taste good and especially not be bland. So we had ate what she called Devilish Eggs (deviled was a weird concept for her) at picnics, as a canape, or whenever deviled eggs were called for. She didn’t change the use of the deviled egg, only refined its flavor. No one else’s deviled eggs tasted like hers. Her’s are still my favorite. It is a classic example of assimilation and adaptation.
- 12 eggs, hard boiled and peeled
- 3 anchovies, drained
- 2 cloves garlic, finely minced
- 3 tablespoons minced black olives
- Grated zest of one lemon
- 1/2 cup extra virgin olive oil
- Tabasco sauce
- Salt and pepper
- Smoked paprika and minced basil or parsley for garnish
Cut each egg in half around its middle. Remove yolks and place them in a bowl. Add the anchovies. With the back of a large spoon, mash the anchovies and egg yolks together until the anchovies are fully incorporated. Add the garlic, black olives and lemon zest. Add the olive oil a little at a time and mix thoroughly, beating until the mixture until it is thick. Add several drops of tabasco or other hot sauce to taste. Add salt and pepper to taste. Mix again. Using a melon scoop, stuff the egg yolk mixture into the whites. Sprinkle with minced basil or parsley and dust with paprika.
Very simple but so good. Hard boil your eggs and remove the yolks. Mash good with enough mayonnaise to get creamy. Add finely chopped white onions- about 1 teaspoon per 4 eggs or to taste. Add finely grated cheese-not too much, but also to taste.
Can add a bit of salt at the end if needed.
Family reunions in a pecan orchard are well remembered; but there is no better spot than the Eastern Shore of Mobile Bay, waiting for that setting sun to touch the water (and, hopefully, seeing The Green Flash); PROVIDED, you are privileged to be enjoying Sweet Marie’s Deviled Eggs with your cocktail! You never count the number anyone consumes, because you well know that Sweet Marie’s Deviled Eggs are a VERY SPECIAL TREAT (even better than those Mother Used to Make!).
SWEET MARIE’S DEVILED EGGS
Deviled eggs are a must
For a picnic lunch,
My Mother would always say.
But lately I’ve found
Deviled eggs are best
With cocktails on Mobile Bay.
Before removing one dozen large eggs from their carton, open a medium size safety pin, grip it with a pot holder, and puncture the rounded end of each egg – just through the shell. Place them in hot water and boil for 13 minutes after they return to a full boil. Drain; then bounce the eggs in the pot to crack the shells. Cool with tap water for 5-10 seconds, drain again then peel before they cool.
Slice the eggs lengthwise. Remove the yolks and mash them with a heavy fork. Stir in the following:
- 1 and 1/2 tsp Lemon Juice
- 1 tsp Worcestershire
- 1/2 Cup Hellmann’s Mayo
- 1 tsp Durkee’s sauce
- 1 tsp Grey Poupon Mustard
- 1 and 1/2 tsp curry powder
- 1 tsp Cavender’s seasoning, adding a little at a time to taste.
Let the mixture stand in the fridge for an hour or so to allow the ingredents to mellow. Stuff the eggs; top half of them with an olive/pimiento slice; top the others with a few capers. (guests try to decide which is best!).
This recipe was shared with us by our dear friend, Marie Sheldon Inge, of Fairhope, AL, a culinary queen of Mobile Bay’s Eastern Shore.
Sybil H. Powell
What color would our Easter Eggs be this year?? What memories we all have looking foward to Spring and the arrival of the Easter Bunny!!! After hours of dying and decorating our boiled eggs, not to mention the mess we had made on the kitchen counter and floor, our eggs were ready for many hours of Hide-In-Seek!!! As the family gathered for Easter lunch we all could smell the aroma of Easter Basket Deviled Eggs. We knew we would enjoy eating them as much as hiding them!!!
- 12 hard-boiled eggs, peeled
- 1/2 cup chopped sweet pickles
- 1/4 cup fried crisp bacon, crumbled
- 1 Tablespoon sweet pickle juice
- salt and pepper to taste
Cut eggs in half lengthwise. Remove egg yolks carefully so you don’t damage the whites. Mash the yolks with a fork. Add pickles, bacon, pickle juice, salt, pepper and enough mayonnaise to make “just right” to stuff egg whites. “Not too soupy!!” Sprinkle tops with paprika. Refrigerate.
This is my mother’s recipe. She grew up in Canada and learned Southern cuisine cooking from my father’s Southern family. She is a wonderful cook, but she always puts her own distinct touch to the old family recipes. I grew up loving her deviled eggs, and now my family thinks that these are the best. There have been modifications over the years as new products have come out.
- 6 large eggs, hard-boiled
- 3 T Kraft Real Mayonnaise
- 2 T Zatarain’s Creole Mustard
- 1 tsp Mrs. Dash Original Blend Seasoning
- 1/4 tsp black pepper
In the early 80’s, I was trying to figure out an easy, healthy way to make deviled eggs. For 1 dozen eggs, I added 1 packet of Sweet ‘n Low, mustard, sweet pickle juice, pepper and Marzetti slaw dressing to taste. My family raved so about it, they all changed the name to Judi’s deviled eggs.
Every picnic and get-together with friends or family, they all request Judi’s deviled eggs. No telling how many people in Lexington and Richmond are making my recipe.
OK, here’s my deviled egg, loosely inspired by Miss Myra’s BBQ in Birmingham, Alabama. It combines two Birmingham BBQ traditions–deviled eggs and barbecued chicken. The idea to put them together was mine, not Miss Myra’s.
- 12 eggs
- 6 ounces smoked chicken or turkey, cut into _ inch dice
- 1/3 cup mayonnaise
- 2 tablespoons Dijon style mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Tabasco sauce
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon liquid smoke
- Salt and freshly ground black pepper
- Hot paprika for garnish
- 12 pitted black olives cut in half lengthwise
Place the eggs in a large pot with cold water to cover by 2 inches. Gradually bring the eggs to a boil over medium heat. Boil the eggs for exactly 11 minutes (at sea level—you’ll need to cook them longer at high altitudes). Pour off the boiling water and fill the pot with cold water, letting the water run until the eggs are cool enough to handle. Shell the eggs and cut in half lengthwise. Scoop out the yolk with a spoon.
Puree the smoked chicken in a food processor. Add the egg yolks and puree. Add the mayonnaise, mustard, Worcestershire and Tabasco sauces, lemon juice, liquid smoke, and salt and pepper to taste: the mixture should be highly seasoned.
Using a piping bag fitted with a star tip, or 2 spoons, stuff the chicken mixture into the half egg whites. Sprinkle each with paprika and garnish each with a black olive half. Refrigerate until serving.
Monika L. Hole
My mother was a great cook, and like many kids, I didn’t listen enough to her advice about cooking. HOWEVER, she did impart to me the daring to substitute and create as necessary.
When I was rooming with and egg-delivery man, we ate a lot of eggs. For a big Halloween party we threw, he suggested I make some Deviled Eggs. When I went to make the filling, I discovered we were short on Salad Dressing. So I grabbed a bottle of Henri’s Tastee Dressing and added that to rave reviews!
Now I use 1 part Salad Dressing to 3 parts Tastee Dressing, along with finely diced green pepper and green onions (2 to 1 ratio), and black pepper. When finished, I sprinkle REAL bacon bits on the top. This recipe tastes better when made fresh, not the night before.
My family has tried several ways to keep the deviled eggs for future use, including freezing them in plastic Easter Eggs — not advisable!
We moved to Kentucky a couple of years ago, and I’ve been informed that here in “God’s Country” we call them DRESSED EGGS. And Tastee dressing is hard to find down here, but Kroger has a Sweet and Sour Dressing that seems the same.
We now have our own chickens and fresh eggs to boil. I put similar size eggs in a pan, cover with COLD water, put on the stove till the water boils, then rinse in cold water and put in the fridge. No guessing if the eggs are done, and they peel easily with the yolks as near center as possible.
No grand Southern occasion would be complete, or even official, without the presence of the deviled egg. As a ubiquitous backdrop to the commencement of any respectable family buffet, the deviled egg seems to accessorize itself to suit the specific tastes and preferences of any particular gathering and its season. When the Clemson Tigers hit the gridiron, our tailgating eggs turn bright orange and sport purple yolks. If the occasion calls for a Mediterranean feast, the eggs are always there, dressed to the nines with olives, anchovies, and capers. Black tie affairs do not disqualify the egg – they require a top hat of caviar. Such are the mutable qualities of deviled egg-dom. In the spring, when the shad are running and their delicious roe comes to market, this original recipe always fits the bill.
Deviled Eggs with Smoked Mullet and Shad Roe
- 12 Jumbo Eggs
- 1 1/2 Tablespoons of Smoked Mullet or Herring Fillet– very finely minced
- 1 Teaspoon of Dry Mustard Powder
- 1/8 Teaspoon of Cayenne Pepper
- 2 Teaspoons of Freshly Squeezed Lemon Juice
- 1/4 Cup + 3 Tablespoons of Dukes Mayonnaise
- 1 Set of Fresh Shad Roe
- 3/4 Cup of Rendered Lard
- 8-12 Stems of Fresh Flat Leaf Parsley
- 1/2 Tablespoon Old Bay Seasoning
Place the eggs in a large pot of water and bring to a boil. Simmer the eggs until cooked hard and carefully peel. Slice each longitudinally, remove the yoke, and reserve.
Mince finely the reserved egg yokes and combine with the minced mullet, mustard powder, and cayenne pepper. Mix the ingredients gently – avoid creating a completely homogenous mixture and preserve somewhat the integrity of the yolks. Gently fold in the lemon juice and mayonnaise, again avoid over-mixing the ingredients. Add salt and pepper to taste.
Thoroughly dry and lightly season the shad roe with salt and pepper. Sauté in the lard over medium-high heat until lightly colored and somewhat firm (one to two minutes on each side). Remove the roe to paper towels, allowing it to drain. In the same fat, quickly fry the parsley, stems and all, until crispy.
To construct the egg: Spoon a generous portion of the egg yolk mixture into each egg half. Cut each lobe of shad roe into small (_” or so) squares. Arrange a square of roe atop each egg. Finish with freshly ground black pepper, a light sprinkle of Old Bay, and a rough crumble of crispy fried parsley. Serve alongside homemade sweet pickles and enjoy!
Anything deviled means it has a jacked-up heat quotient due to the addition of mustard, hot red pepper flakes, cayenne pepper, or a shot or two of bottled hot sauce. I reference this with Italian preparations named “diavolo.” This descriptive word means a notion of heat, reflecting the fires of hell or the devil’s dwelling. The Italian-style dishes named “arrabiata” also are defined as “with high heat or angry” and are as highly seasoned as diavolo.
Stuffed eggs simply have a mildly seasoned mashed yolk filling, but no devils lurking within the creamy contents.
I also think stuffed and deviled eggs continue to be a popular dish with Southerners because making them becomes a social affair, where a few folks get together, and prepare something while talking and having a good time. This is Southern. Good ol’ typical Southern.
My mother made deviled eggs on New Year’s Eve when she prepared 48 of them for the party she and my father always had. Her eggs took center stage nestled in their special pale green dishes from the dime store. I took credit for filling the whites using a demitasse spoon and making upward waves on it with a seafood fork. Mother sprinkled dots of paprika on each one and scattered tiny flecks of parsley on the whites. It was a delicious picture. Mother had obtained her recipe from the White Turkey Farm, Old Danbury Road, Brookfield CT.
MOTHER’S DEVILED EGGS
- 6 hard cooked eggs
- 1 whole scallion, trimmed and finely minced
- 1/2 green bell pepper, finely minced
- 2 teaspoons soft butter
- 2 – 3 teaspoons Madras curry powder
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1 teaspoon fresh lemon juice
- Dash or two cayenne pepper
- Fresh parsley leaves
- Enough whole egg mayonnaise (2 – 4 tablespoons)
Mash the yolks and blend with the remaining ingredients, adding only enough mayonnaise to make a smooth mixture. Fill the whites and garnish with paprika and parsley leaves.
As a memento for achieving her 100th birthday, the family collaborated on a cookbook of recipes, Good Things We Ate At Granny’s. Many a family gathering featured these favorites. Deviled eggs were prominent in this effort. It was not your usual recipe because it was developed long before Hellmann’s mayo and the Piggly Wiggly. The basis for her deviled eggs was a “boiled dressing” recipe which had undoubtedly found its way with her ancestors from the Tidewater of Virginia, through the Shenandoah Valley, and over the Blue Ridge to eastern Kentucky in the 1800s. The recipe then traveled to Nashville in the 40’s, and now to the low country of South Carolina. Every bite of one of these marvelous creations, which are an essential part of every Allen gathering, is a reminder of the life of a wonderful lady and her legacy.
In her own words:
Hard boil eggs. When done cut in half and remove yolks. Mash yolks with boiled dressing and a dash of prepared mustard. Put mixture back in the egg white half. Sprinkle paprika on top or top with a sliced olive.
Mix _ cup of sugar and 1Tbsp flour. Beat 1 egg and add to mixture. Add _ cup vinegar, a dash of salt and pepper, plus a squirt of prepared mustard. Heat over medium heat. Stir while cooking. Cook until mixture turns clear and it boils.
“Granny” Annie Allen passed away just shy of her 105 birthday from complications after she fell in the kitchen fixing a cake.
The thing I remember about these deviled eggs is how labor intensive they were. Mamma Colonello assigned tasks to each of us and closely monitored us so everything was done correctly. It was truly a labor of love and brought us closer together as a family. We used all fresh ingredients, even the Creole Cream Cheese was made by my Uncle Rene’ from Houma, LA. We never made a lot of them so each morsel was savored and care was taken so as not to waste a speck of the yolk mixture. We made them only when crayfish were in season. She wouldn’t use frozen.
Start with one dozen large, fresh, brown eggs. (She said the brown eggs were better tasting). Boil in water with two tablespoons of crab boil. (She believed it was better for the final flavor). Let cool, peel eggs (Save shells for compost), slice in half and extract yolks, put halves in airtight container and refrigerate.
- Finely chopped fresh celery and onion,
- 1/4 Cup cooked, and minced crayfish tails
- 1/4 Cup cooked and minced crabmeat
- 1/4 Cup Creole Cream Cheese
- A dash or two of Tabasco or any prepared Creole seasoning mix to taste
Blend and fold all ingredients until a smooth texture is achieved. Let chill in refrigerator overnight. Put a generous helping of mixture in egg halves. Sprinkle with a mixture File’ Gumbo and paprika. Serve when still slightly chilled
Ellie Lastrapes – age 12
Last March my dad suffered from a heart attack. Although my dad survived that suffering he could not escape the suffering of depression. You see, my dad has much pride in everything he does, just as I do, just as I do with these eggs. I got the idea of having both angels and devils in my eggs from my daddy. He would always call me his “Angel Pie” and would always call my older brother “TD” (Tasmanian Devil).
- Light Mayonnaise
- Powdered garlic
- Dill relish)
- Water chestnuts for garnish
- Pace Salsa
- Tony Chachere’s seasoning
- Jalapeno peppers (sliced)
- Dijon mustard
- Red pimento for garnish
To my tough critics, Mom and Grandma (who both could compete with Emeril in their cooking), they say these eggs should win the gold. Please? I’m not too proud to beg!
Boil 6 eggs – cut in half and remove yolks.
For angels: Take 3 egg yolks and mash. Add about 1/4 cup light mayonnaise to make soft paste. Add 2 tablespoons of dill relish, powdered garlic, salt & pepper to taste. Cut water chestnuts in half. Put egg yolk paste back in center of half egg whites and garnish each side with water chestnuts to form wings. Makes 6 angels.
For devils: Take 3 egg yolks and mash. Add 1/4 cup Pace Salsa & form paste. Add 2 tablespoons Dijon mustard, chopped jalapeno pepper, Tony Chachere’s seasoning & drops of Tabasco to taste. Put paste back into half egg whites. Garnish with bright red pimento. Makes 6 devils.
Margaret McArthur Rovai
A gastronome friend from Atlanta invented this recipe to serve to some New Yorkers who think they know a little about cooking. He made six-dozen for a Manhattan New Year’s Eve party, to moans, accolades and applause. Two skinny supermodel types ate more than their weekly calorie allotment within ten minutes, and then proposed marriage. Or at least, that’s what he said they proposed – he is, after all, a discreet Southern gentleman.
Deviled Eggs Archie
- 1 dozen hardboiled eggs, shelled and split lengthwise
- 2 T. mayonnaise
- Cracklins from the skin of one roast duck, cut into 3/4 inch squares
- 1/2 c. rendered duck fat at room temperature
- 3 scallions, finely chopped, green parts only
- 1/4 t. Tabasco sauce, or to taste
- 1/2 t. fresh lemon juice
- 1 t. salt
- Fresh ground black pepper
Remove the yolks and place them in the bowl of an electric mixer. Add the mayonnaise, salt, lemon juice, Tabasco, and a tablespoon of duck fat. Whip at high speed, adding the remainder of the duck fat in dribbles, until the eggs yolk mixture is soft and light. Remove the bowl from the mixer stand, and stir in the green onions and pepper.
For the smoothest and most seductive effect, pipe the yolks, but the flavor is so spectacular no one will care if you’ve dabbled them in with a teaspoon. Garnish with a golden crisp of cracklin. Serve remaining cracklins on a pretty little plate, sprinkled with kosher salt and freshly ground pepper. Or, like me, eat them all straight from the paper towel before your guests ring the doorbell.
Ardie A. Davis
Mama Ethel and Daddy Bert were no strangers to chickens and eggs. They raised game chickens, born and bred to fight. She cooked them. He trained them for sport fights and Saturday night gambling in rural Oklahoma barns. Cocks that wouldn’t fight and hens that wouldn’t lay eggs were fried, baked or boiled in soup. Unfertilized eggs were fried or boiled, pickled or deviled.
Maybe Mama Ethel thought Deviled Eggs were too commonplace to bother putting them in her “Receipt Book.” She wrote recipes for chicken dumplings, potato dumplings, and noodles, but nary a recipe for chickens or eggs.
At the back of her book, sandwiched between Grandma Ham’s Kraut Receipt and a Chow-Chow recipe, is Mama Ethel’s Piccalilli recipe. I put some in my Deviled Eggs to add a zesty complement. Although these aren’t the Deviled Eggs she took to the annual Ham Family Reunion on the county fairgrounds in Stillwater, Oklahoma, or to other of our many family gatherings, I know Mama Ethel would like this recipe.
- 1 dozen large eggs, hard-boiled, peeled, cut in half lengthwise
- Yolks from the dozen hard-boiled eggs
- 1/4 teaspoon sea salt or kosher salt
- 1/4 teaspoon 10-spice sodium free curry powder
- 1/4 teaspoon black pepper
- 4 tablespoons Piccalilli (see recipe; commercially available Piccalilli may be substituted)
- 2 teaspoons mayonnaise
- 2 tablespoons sweet prepared mustard
- 2 tablespoons plain yogurt
- Paprika or chopped curly parsley garnish (optional)
Set aside the empty egg halves. Combine yolks, salt and other ingredients in a bowl; mix with a fork and spoon until smooth. Adjust seasonings to your taste. Spoon the yolk mixture into cavities. Serve on a plate or platter, garnished with a sprinkling of sweet paprika or chopped parsley if desired.
Mama Ethel’s Piccalilli
- 1 quart tomatoes, chopped.
- 1 cup cabbage, chopped.
- 1 green pepper, chopped.
- 2 onions, chopped.
- 1 cup vinegar.
- 2 tablespoons salt.
- 1/2 teaspoon celery salt.
- 1/2 teaspoon mustard seed.
- 6 whole cloves garlic.
Mix vegetables with salt. Let stand overnight. Drain well. Press out all superfluous liquid. Heat vinegar with spices. Add vegetables. Bring to boiling point. Put in hot sterilized jars and seal.
Sunday supper on the ground, church socials, and family picnics always take me back to a simpler time, and remind me of my grandmother’s deviled eggs.
Eggs were a staple in our southern family. In their purest form they came scrambled, fried or boiled. But when the occasion got “fancy,” Granny transformed the simple egg into a culinary delicacy.
I began my cooking apprenticeship at the age of ten. Here’s the recipe that inspired me:
Granny’s Deviled Egg Recipe
- 6 hard boiled eggs
- 1/4 teaspoon celery seed
- 1 tablespoon chopped green olives with pimento
- 1 teaspoon mayonnaise
- 1 heaping tablespoon Grey Poupon mustard
- Dash of Texas Pete
- Dash salt
Boil eggs. When cool, slice in half. Remove yolks. Add remaining ingredients to yolks to make filling. Adjust seasonings to taste. (If you like more “twang,” add more mustard. If you like “creamy,” add more mayo. If you like “spicy,” add more Texas Pete. You can’t mess ‘um up.)
Fill egg yolks with prepared filling and sprinkle with paprika. As Granny always said, “if it looks good, people will eat it.”
Mary Lou Cheatham
Although some of the dishes my mother, Myrtle Gregg Jordan, prepared had their own unique taste and style, all of her food was delectable. For example, her deviled eggs were different from anybody else’s because she added a secret ingredient; but at all-day singing and dinner on the grounds, folks ate hers first. My mischievous brother, Buddy, and I would filch a few on the way to church because we knew those eggs would be gone by the time we made it down the long line of tables covered with bed sheets. We used to beg to ride in the back of the pickup where Mama had lovingly placed the food. Buddy would say, “I’ll watch it.” Mama would say, “Yeah, you’ll watch it disappear.”
Each farm woman stood behind her food proudly and served the saints. Most stations had identical food: fried chicken, ham, creamed potatoes, gravy, biscuits, cornbread, fried corn, lima beans, fried okra, batter-fried eggplant, summer squash, sliced tomatoes, pickles, banana pudding, yellow-layer cake with chocolate icing, and gallons of sugar-sweet iced tea.
Nobody in the row of picnic tables behind Fellowship Baptist Church near Taylorsville, Mississippi, had any food better than Myrtle’s deviled eggs.
- 18 medium eggs
- 2 tablespoons chopped sweet pickles
- 2 teaspoons prepared yellow mustard
- 4 tablespoons mayonnaise
- 1 can (3 ounces) potted meat
- 3 shakes of salt
- 1 shake of black pepper
Boil and peel the eggs. (Start the eggs in a saucepan 2/3 full of cool water). Bring them to a boil slowly and let boil 5 minutes. Let them cool until they can be handled easily.
Peel them in cool water. Cut them in halves. Remove the yolks and mash them along with the other ingredients. Fill the whites.
Since our hens produced brown eggs, Mama never had the opportunity to devil white eggs. Now that I live in Louisiana, I have become addicted to cayenne pepper. A shake revs up these eggs. After piling the mixture high into the egg whites, a tiny shake of paprika will make them pretty.
I’m 63 and have fond memories of my grandmother and mother making “stuffed eggs,” a labor intensive dish for parties and holiday dinners. To the yolks they would add finely grated celery, onion, dill pickle, and a bit of garlic. Stir in mayo, a little lemon juice, and a touch of yellow mustard and salt and pepper to taste.
They didn’t “tube” it, but used a small spoon to fill the whites. I can still see my Mother’s fingers with the yellow filling on them. Sprinkle with a shake of paprika and top with a slice of pimento stuffed olive.
Sarah Ann Spaugh
My first memory of deviled eggs was mama’s deviled eggs. She raised her hens and when I heard them cackle, I knew they were laying their eggs. We’d gather them late in the evening. I’d carefully reach into the straw nest to find them. She cooked eggs many ways, but her favorite side dish for church picnics and family gatherings were deviled eggs.
Today, I find picnics and reunions call for that great southern side dish, deviled eggs. We can always add our special ingredient, but no picnic or gathering is complete without the colorful and tasty deviled eggs.
- 6 hard boiled eggs
- 1/4 Cup mayonnaise
- 1/4 Cup pecans, chopped
- 1/2 tsp onion, grated
- 1/2 tsp vinegar
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 1/2 tsp finely minced parsley
- 1 tsp pimento drained and chopped
- Fresh Parsley
Mix yolks and next 8 ingredients. Stuff into waiting egg whites. Garnish with paprika and parsley sprigs.
Neptune’s deviled eggs are the best. They combine some of the tastiest treats from land and sea. I developed this recipe in 1965 when I went on a zero to low carbohydrate diet and was dating a woman who loved anchovy pizza. I ate eggs for breakfast and lunch and ate beef steak and salad for dinner. I lost 30 pounds in three months with no detectable loss of stamina. I repeated this diet in 1995 and again lost 30 pounds in three months while thoroughly enjoying every meal. I allowed myself no alcohol while on this diet.
Neptune’s will break the monotony of any diet and can be prepared in 20 minutes if you rush.
- 1 dozen hard boiled eggs
- 1/4 Cup of mayonnaise
- 2 tsp white vinegar
- 1 T prepared mustard (Creole or Dijon)
- 1 tsp salt
- 4 grinds of black pepper
- 1 pinch crushed garlic
- 1/2 tsp Tabasco sauce
- 1 or 2 anchovies from a 4 oz can
Smash anchovies into a paste in a small bowl. Add egg yolks and all other ingredients. With a fork or whisk, mix all ingredients thoroughly until smooth.
Stuff ingredients into egg whites and garnish each egg half with a bit of fresh picked basil.
The Greco Family
New Jersey Devil Eggs
- 1 dozen large eggs – boiled, peeled, halved, yolks removed
- 3 to 4 T mayonnaise
- 1 tsp Dijon mustard
- 1/2 lb lump crabmeat, checked for shells
- 2 T lemon juice
- 1/2 tsp hot sauce
- Salt and pepper to taste
Put yolks in bowl, mash with the back of a fork then add the mayonnaise, mustard, hot sauce, lemon, salt and pepper, fold in crabmeat. Spoon mixture back in egg whites and chill for one hour. Before serving, top with caviar.
Bobby Lee Ingram
My Mom’s parents, Harold and Martha Creasey, rode and raced motorcycles as a hobby in the middle 1930’s. My Nanny became a specialist in portable meals to carry on the bike outings. After my mom and uncle were born she began traveling to the rallies by car. The pickled eggs that used to accompany the fried chicken in her motorcycle saddlebags were replaced by plate lunches with deviled eggs. Her deviled eggs became a staple at every event she ever attended until her death in 2001. Her recipe was passed on to a few of us in the family to assure this wonderful treat would always be available. I sure miss her and think of her every time I have a deviled egg.
Nanny’s Best Eggs
- 1 dozen large eggs – keep the eggs in the fridge for one week
- 1/4 teaspoon of dill
- 1/4 teaspoon of thyme
- 1/4 teaspoon of rosemary
- 1 teaspoon of garlic salt
- 1 teaspoon of soy sauce
- 1 teaspoon of olive oil
Fill a three-quart pan with enough water to cover the eggs completely. Add the ingredients listed above into the water and turn the stove on high until a rolling boil is achieved. Turn the stove down to medium-high heat and let the eggs cook for fifteen minutes. Remove the pan from the stove, drain the hot water, refill the pan with cold water, and place on the stove to cool for thirty minutes. This will allow the eggs shells to peel easier. Peel the eggs and slice in half.
Gather the ingredients listed below for filling the halved eggs. Place egg yolks into a mixing bowl and mash thoroughly with a fork. Add 1 tablespoon of dill relish, (or 1/2 tablespoon of hot chow-chow and 1/2 tablespoon of sweet relish), 1 tablespoon of finely chopped red onion, 1/4 teaspoon of minced garlic, a large pinch of black pepper, a large pinch of dill, a small pinch of sage, and a tiny pinch of cumin
Stir 1 tablespoon of mayonnaise into egg yolk mix and add more mayonnaise in small amounts until desired consistency is achieved. (Some folks like their eggs more creamy but the eggs may not survive a hot summer picnic if too much mayonnaise is added.) Fill the egg halves with the yolk mix, using a teaspoon to mound and shape.
6 medium black olives and 6 pimento filled green olives sliced in half will act as a fine garnish. Place the black olives with the rounded side up while the green olives must show the pimento. Dust the eggs with paprika as a finishing touch. Refrigerate the deviled eggs overnight to assure the best results before eaten. You will be asked back to many functions with these deviled eggs in tow.