Summer dinners up north at Grandma’s often started with deviled eggs.  They were served in a special glass cutout dish that had little oval depressions to put balance the eggs in, something only your grandmother would own, but I now covet.   We ate them standing at the island counter while we finished our pre-dinner Manistee cocktails.  I now know it was my grandpa who submitted most of the early requests for these, later it was my sisters or me.  A few years back, I had to bring a dish to a potluck and emailed grandma for her recipe.  As with the up north dinners, these were a huge hit, with many people requesting the recipe.  As you’ll see, its extremely simple in terms of ingredients.  The work comes in boiling, peeling and extracting the yolks from the halves, then getting the filling back in.  But it’s therapeutic in the way most old-time American recipes are, and makes a big impression with the most basic (and cheap) of ingredients.

A couple notes.  I think grandma used yellow mustard; we stock dijon, so I used that.  If you are making this with a toddler in the house who is into throwing things he is not supposed to have if he is caught with them, buy an extra box of eggs.  I wrote this based on 10 large eggs; we are on the metric system here, egg cartons hold 10.  Does a dozen even make sense?  The donut shop here serves in boxes of 9, however (makes sense from a packing perspective).  Also, it seemed the umbilical cords on my eggs were extremely short, pressing the yolks up against the shell in almost every egg, leaving little if any white cup holder on one side and making for some funny looking deviled eggs.  Not sure how to avoid this.  I provided instructions on boiling eggs.  I don’t think you’re stupid, I just want to help you get them cooked all the way through and peeled without pulling out your hair.

Deviled Eggs (via Grandma Bolhouse)

  • 10 eggs (or a dozen)
  • 3 Tbsp mayonnaise
  • 1 Tbsp mustard
  • Salt
  • Pepper
  • Paprika
  1. Place the eggs into a single layer in the bottom of a pot.  Cover completely with cold water.  Uncovered, heat over a high heat until boiling, then turn to the lowest setting and start your timer.  After 10 minutes, remove the pot from the heat, go to the sink and immediately start running cold water into the pot, allowing it to overflow until water runs cold out of the pot.  Meanwhile, shake the pot decently vigorously to make tiny cracks on the sides of the eggs, to allow the cold water to get between the shell and the white.  Pour off most of the water, but leave eggs submerged, and allow to cool for at least 10 minutes.
  2. Peel the eggs.  Hopefully it is easy for you.  Cut each egg in half lengthwise and remove the yolks to a separate bowl.  If you can tell where the yolk is before cutting into it, make an effort to go straight through it, dividing it evenly.  Place whites face up in a serving dish.
  3. Mash yolks thoroughly with a fork.  Add mayo, mustard and a bit of salt & pepper.  Mix well until a smooth paste forms.  Taste, and adjust seasoning as necessary.
  4. Spoon the yolk filling into a plastic ziploc bag and press it all to one corner.  Snip off that corner and use the bag to fill each egg white with a nice mound of the yellow stuff.  Sprinkle with paprika for some color.
  5. Enjoy!
If you are wondering what that gorgeous maroon dip with crostini is in the far right of the last picture, its a very simple and delicious beet-walnut-feta pate I served along side the eggs at a playgroup I hosted.  Pulse roasted beet, toasted walnuts and crumbled feta in a food processor with salt & pepper to taste.  Serve on bread, or use to fill ravioli.  Yum!
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