Deviled Eggs...An Eggscellent Choice for Easter

  I know this is almost ridiculous to post about Deviled Eggs, except that I love the Holidays just so I have an excuse to eat them. I was chatting on the phone the other day with my mom and she was in the middle of making some of these. She keeps them in the fridge pretty much all the time to snack on here and there through out the week. Did you see the light bulb over my head go on? When we hung up I thought, "Why should I have to wait for the holidays to have them?" They really are a healthier snack food than a bag of chips.

  My mom says she never makes them the same way twice. She always mixes it up a little. However, I wanted to try and recreate the ones as I remember them from my childhood, when the entire family went to my grandmothers house after church for Sunday dinner. She was affectionately known as Bobo (yes like the clown). Her first born grandson could not say grandma and bobo came out of his mouth instead, and it stuck for the entire 85 years of her wonderful life.
  Well, I think I nailed it! Here's what I did...

The ingredients I used.

Hard cook your eggs. And cool them in an ice bath. When cooled, peel them.

Then slice them in half.

Scoop out the yolks into a small bowl.

Being careful not to tear the whites. Usually a gentle squeeze will pop the yolks right out. If not you can use a small spoon to remove the yolk.

 

Add all of the ingredients except the olives and stir and mash to combine.

Fill the whites with the yolk mixture and top with the olive half and a sprinkle of paprika.

These take me back to the good old days.

Bobo and PaPaw

Old Fashioned Deviled Eggs

Recipe from RecipeAddict's Grandma

Ingredients

6 hard cooked eggs
1/2 cup mayonnaise
2 tablespoons dijon mustard
2 tablespoons pickle relish
1 teaspoon worchestershire sauce
1 teaspoon hot sauce
1 teaspoon paprika
1 tablespoon chopped chives
1/2 teaspoon salt
1/2 teaspoon pepper

Garnish
6 pimento stuffed olives, sliced in half
paprika

Directions

In a large saucepan, hard cook your eggs with a dash of white vinegar added to the water to facilitate peeling the shells. When eggs are cooled, peel them and set aside. Assemble your ingredients. Slice eggs in half and remove the yolks to a small bowl. Add the rest of the ingredients except the olives and mash and stir to combine. Fill egg whites with the yolk mixture. Garnish with olive half and sprinkle with additional paprika.
Cover and refigerate for at least 1 hour.

Makes 12 deviled eggs.

Note: this is the method I use for Julia Child's Perfect Hard Boiled Eggs . A bit more work than just throwing them on to boil, but definately woth it.

My mother, step father, brother and I.

Easter 1963

All of her grandchildren.

Happy Easter.   

Michael and Carla