Tuesday, July 6, 2010

Deviled Eggs

While working on this post, I decided to do some research on Deviled Eggs so did a Google search. There must be hundreds of recipes out there…some look very good and others, well…… Did you know that the deviled egg originated in ancient Rome and that in the Netherlands and Germany they are usually filled with Caviar and served with a remoulade sauce? Think I’ll pass on that one….They are a common dish in the United States and are served as an appetizer in the Midwest and South and are so popular that special carriers have been made to transport them, and that they can be purchased in the supermarket. Not surprised by this and I do have a couple of those egg carriers but have yet to purchase them at a supermarket….that kind of scares me a little.

Once again, this is another dish that my sister Dorothea makes that my family and I love and that we expect her to bring to our family parties. I think that if she was to show up at the door without these or potato salad, she would be refused entry. When I asked her how she made these, I did this at the same time I asked about her potato salad, I was again given a list of ingredients.

So here is my version of:

Dorothea's Deviled Eggs
Print Recipe

1 1/2 - 2 dozen hard boiled eggs, peeled and cut in half (I like to use Jumbo but any size will do)
1 - 1 1/2 cup Miracle Whip Salad Dressing (depends on how many eggs you use and how dry/wet you like your filling)
2 tablespoons sweet pickle relish, or to taste
1 teaspoon worcestershire sauce, or to taste
mustard (optional)
paprika (optional)

Cut eggs in half and remove yolk. Mash the yolk either using a fork, food processor or food mill.
Mix in the Miracle Whip, sweet pickle relish and worcester sauce.
Fill holes in eggs with yolk mixture.
If desired, Sprinkle with a little Paprika.
Cover and refrigerate for at least an hour.
Note: Dorothea says that she sometimes puts a little squirt of yellow mustard in the filling....mostly for color than anything else.

Here is another recipe where I use Miracle Whip...as I said in my potato salad post, this what my sister uses and I want my eggs to taste like hers. The Worcestershire sauce is a nice touch....adds a little zip to the taste.

Whenever I made deviled eggs at my mom's house, I would take my food processor along with me. One day while at my sister Jean's house, I noticed that she was using her food mill to mash egg yolks for deviled eggs....I don't know why I never thought of this....Mom had a food mill. After that, I left my big old heavy food processor at home. It works great!

Doesn't this look nice?

Combine mashed egg yolks, Miracle Whip, worcestershire sauce and sweet pickle relish.

I like to use a pastry bag and tip to fill my eggs...I think it takes less time and not as messy. Since I wasn't making these at my house, I didn't have a pastry bag and tip so had to improvise........

I took a food storage bag, put filling in the bag and used a pair of scissors to cut a small hole in the end of the bag.

Sprinkle with a little paprika then put in the fridge to chill for a bit. These are sooooo good...bet you can't eat just one.

1 comment:

Unknown said...

I love deviled eggs! Someone brought store bought ones to our memorial day bbq...lets just say, they went home with most of them....ack!!!
I've never added worcestershire sauce to mine...great idea :)
I really need a food mill!!!

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