Archive for May, 2013

Deviled Egg Salad

Saturday, May 25th, 2013

IMG_0161How do you eat a Deviled Egg?  According to the Southern Foodways Alliance,  the best way to eat a deviled egg is to take the whole thing in one bite and enjoy the smoothness of the egg offset by the little spiciness of mustard, relish and mayonnaise. They remind me of family gatherings and picnics;  here is a Deviled Egg recipe from the Watkins Salad Book (1946) by Elaine Allen:

Deviled Egg Salad

6 hard boiled eggs
1/4 tsp Powdered Mustard
1 tsp vinegar
1 tsp melted butter
1/4 teaspoon ground red pepper
1/4 teaspoon Salt
1-2 tablespoons Diced sweet pickles (optional)

1. Slice the eggs in half and scoop out the yolks. Place the yolks in a bowl.

2. Mash up the yolks with seasonings, vinegar, butter and just enough mayonnaise to moisten. Season to taste.

3. Refill egg whites using a spoon or pastry bag. Sprinkle with paprika and chill.

Bon appetit!