A FRIDGE FULL OF FOOD...: My Nannie's Devilled Eggs

My Nannie's Devilled Eggs

Do have recipes in your recipe box, like me, that have been handed down or that you've been making for so many years that you completely take them for granted and assume that not only does everyone else in the world make the dish but makes it exactly the way you do? This is one of those for me. This simple Devilled Egg recipe is exactly the way my mother taught me, and exactly how Nannie taught my mother (and Auntie Miranda). It's a given at any family gathering at my house. Our potato salad, Devilled Egg Potato Salad, is very similar to this as well.

The thing that bemuses me, though, is how often I get compliments on the recipe when I make these for friends. Like I said, I take the recipe completely for granted and assume everyone makes them the same way. But apparently not because this is one of those dishes that, without fail, I am asked for the recipe every time I serve it outside of the family. Here it is for all of you who have asked lately that I've said "Oh yeah, I've been meaning to blog that!"

Nannie's Devilled Eggs

6 eggs, boiled, cooled, and peeled

1 Tbsp Hellman's Mayo, rounded

1 tsp Mustard, rounded

1 Tbsp Sugar

1 Tbsp Vinegar, natural apple cider preferred

1 Tbsp Sweet Pickle Relish

Salt and Pepper to taste

chopped green onions to garnish

Directions:

Sliced eggs in half, laying whites onto platter and yolks into a medium bowl. Mash yokes thorughly with a fork until completely broken up. Add rest of ingredients and mix together. Spoon into shells or pipe in with a pastry bag.

Makes 12

Cook's Note: I have to admit that although that is the original recipe, I have tweaked it a bit in my own kitchen. I usually grab coarse-grained mustard rather than the plain yellow hot dog mustard, and I usually use brown sugar instead of white because I like the more mellow flavor.

Posted on October 19, 2009 at 03:00 AM in Appetizers, Family happenings, My Own Recipes/Creations | Permalink