After screwing up a batch of deviled eggs by putting the dried mustard on “pour” instead of “sift.” Ouch! My 7 year old daughter came to me with this classic take on the deviled egg as given to her by her Gramm. This kind of yells out old school. And, this is why I like it. It is most likely Boston in origin as her Grandmother traces her roots to here. I love to explore possibilities on the deviled egg, but love to re-visit this subtle delight in the meantime. I will give you the exact recipe as given by my daughter. Remember to take the seasonings to the place where you find them most attractive. It is a deviled egg in fact and exact recipes are really-well restricting! I find that if I take the mayo, adding very slowly in increments and checking for a very creamy-not too dry texture that I have won a battle-don’t be afraid to go a little heavy here. Add Mustard for zip but don’t push it. Use a good amount of salt and pepper to bring out flavors. But, add in increments-tasting as you go. Do the same for the other ingredients. Fresh dill here is perfectly acceptable. Go easy and add gradually (Taste!) until you hit the jackpot. These are wonderful. Here is my daughter’s first recipe to Daddy-as written through her Gramm:
Gramm Bexies Deviled Eggs
-Hard boil two Eggs (see post on hard boiled eggs)
-Mash yolks and add the following:
-1 heaping tsp Mayo
-A tiny bit of Mustard and ketchup. (Dijon or yellow mustard work well)
-Add a pinch of dill, white pepper, and curry powder.
-Mix well-adjust seasonings
-Fill whites and chill
-Adjust this recipe to quantity desired.
These are simply a treat, and I am really proud of my girl! Thanks Madeline! And, Thanks Gramm Bexie!
