Several years ago my mother told me that everyone should know how to make deviled eggs and baked beans in case they’re asked to bring them to a gathering. I am not a fan of neither beans nor deviled eggs and have somehow managed to weasel my way out of ever having to make either. You know how they say your taste buds change every seven years or something like that? Well, I think there may be some truth to it because one year ago this week, at 47 years old (aka, forever 42), I decided it was time I tried my hand at my mother’s deviled egg recipe and lo and behold, those things are divine! Who knew? Also making it’s debut, this pewter egg dish I received as a gift in 1997
3 hard-boiled eggs
-2 Tbsp. Real Mayo
-1/2 tsp. Vinegar
-1/2 tsp. Mustard
- a splash of pickle juice (we like Bread & Butter)
- a splash of Tabasco
- small Spanish olives and bacon crumbles to garnish
-salt & pepper
-Peel eggs, slice in half, lengthwise
-remove yolks, set whites aside
-combine yolks, mayo, vinegar, mustard, salt and pepper, Tabasco and Pickle juice
-spoon mixture into egg whites, chill
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