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ANN PORTER'S DEVILED EGGS
INGREDIENTS:
8 eggs
1 tablespoon sweet salad cubes,
Mt. Olive brand pickles
1/2 teaspoon sugar
Morton table salt - to taste
2 1/2 tablespoons Duke's Mayonnaise
Freshly ground black peppercorns (Tellicherry)
- to
taste
Place eggs in a pot of cold water and bring to a rolling boil over high heat
and turn the heat off and allow the eggs to remain in the pot covered for at
least ten (10) minutes. Drain hot water and replace with cold tap
water and add cubed ice to rapidly cool down which helps the egg shells to
be removed. Remove egg shells and slice eggs long way. Take
out egg yokes and place into a mixing bowl. Add sweet salad cubes (pickles), sugar,
pepper, salt and Duke's mayonnaise and mix thoroughly. If mixture too stiff,
add a little juice from the sweet salad cube pickles. Spoon egg yoke mixture back
onto each egg white and sprinkle with paprika for presentation. Also,
if mixture is too thin or loose add a little instant mashed potatoes to
stiffen the mixture up.
Note: This deviled egg recipe was made by my "Mama", deceased, for over
60 years.
It is one of those recipes this is worth passing down through the family and
it is used by my bride "Tweet" and both our daughters, Laura and Lisa. My brother Allen and Sister Sue Pettigrew continues to use it too. Duke's Mayonnaise is a South Eastern product and might not be available
nationwide and would not recommend using a salad dressing or watered down
version (low-cal) of mayonnaise. Duke's brand is the real deal! Also, my
bride will boil a couple extra eggs, whereby she can really stack or pile up
the deviled egg mixture onto each egg white.
My bride grew up consuming deviled eggs and potato salad that were
mustard based and it didn't take very long to convert her over to the Duke's
mayonnaise based deviled eggs and potato salad. It all boils down to
what you were use to eating growing up as children and each one of us has a
certain amount of psychological bias, however our taste, habits and
lifestyle changes as we get older and able to experience different things.
I will definitely consume the mustard based deviled eggs and potato salad
but I do prefer the mayonnaise based ones better.
Recipe from Ann Porter with comments by Mickey Porter on February 18, 1999.
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