I’m such a southern girl when it comes to my favorite foods.
My heart skips a beat when I see pork barbecue piled on a plain white bun, covered with red slaw, and doused with vinegar based sauce!
Or a pumpkin pie simple, no frills and its slightly chunky so you know it was made with real pumpkin and not the baby-food stuff from the can!
What about hot biscuits and apple butter!
Or, or a jar of pickled okra just opened! My mouth is watering just thinking about it.
And then there are deviled eggs, my oh my!
When I was growing up I didn’t care for mayonnaise, most likely because my mom didn’t like it and I picked up the opinion from her, but I’d always save room on my plate at holiday meals for two deviled eggs, knowing full well they had mayonnaise inside. They were worth it! I love how the mustard-y tang, and saltiness are matched with the creamy mayonnaise and mellow white. I have to be careful not to eat them too fast so I can saver the sensation!
Since my favorite holiday is approaching and I’ve already started drooling over all of my family’s traditional Thanksgiving dishes, I’ve got deviled eggs on the brain and wanted to share my recipe, a tried and true, simple southern recipe that shows off just how deviled an egg can be.
The most time consuming part of the deviled egg process has got to be the peeling, so plan to make these on a day when you know there will be a couple extra hands around the house to help you peel. But its still a manageable task for a lone domestic. And believe it or not fresh eggs are the worst peelers, so get your eggs about a week ahead if you’re getting really fresh eggs so they’ll be properly aged when you’re ready for them. If you buy them from the grocery store, they’ve been traveling long enough most likely that they’ll be fine to peel right away.
Grandma Farlow’s Deviled Eggs
2 T mayonnaise (Duke’s if you’re a real southern)
1 tsp. yellow mustard
1/4 tsp. salt
Fresh ground black pepper (optional)
A little vinegar or water if necessary
Paprika for garnish
1. Put uncooked eggs into a pot and cover with water, bring to a boil uncovered.
2. Cover, turn off heat, and let set for 15 minutes.
3. Drain the hot water, and cover the eggs with fresh cold water, then peel.
4. Halve the peeled, hard-cooked eggs lengthwise.
5. Remove yolks into a medium sized bowl, add mayonnaise, mustard, salt, pepper and mash together with a fork. If mixture is dry add vinegar or water one tsp at a time to moisten. Adjust flavors to your taste.
6. Refill egg whites with yolk mixture. (I like to use the back of a spoon.)
7. Garnish with paprika.
(Try not to eat them all right away!)
Oh and if you get some broken egg whites from stubborn peeling, you can always hold some of the yolk aside, chop up the egg whites a bit and mix them together to make your own personal egg salad. Great for breakfast on toast! As you can see my eggs never peel perfectly, so I’ve used this option more than a few times!