Remembering at Easter.
One of the “joys” of getting older seems to be how much more I forget. My husband and I laugh, and sometimes worry, about how many times we look at each other and say, “What was I going to ask you?”. One memory I cherish is from our wedding. It also is related to one of the best tailgating party side dishes that exists.
My father loved deviled eggs. So deviled eggs were a must on the menu for our Southern buffet-style wedding reception we were planning (and he was paying for). He told the country club manager, “make sure we don’t run out of deviled eggs”. He took my father’s request to heart. There were platters, platters and more platters of deviled eggs everywhere that night!
So, although this doesn’t make me an “eggspert” on deviled eggs, it does make me awfully fond of them. Being Easter week, it seemed like a good time to share my mom’s deviled egg recipe. I hope you enjoy them as much as my father always did and hope you make sure they don’t run out at your tailgate!
BETTE’S DEVILED EGGS
- 6 eggs
- 1/3 teaspoon salt
- 1/4 teaspoon lemon juice
- 1/4 teaspoon horseradish mustard
- 5 teaspoon mayonaise
- 4 drops of Tabasco
- 1/4 teaspoon onion juice (optional or substitute minced onion)
- 1/4 teaspoon juice from bottle of sweet pickles (optional, but add if you like them sweet like I do)
- Few sprigs of parsley
- Boil eggs (as suggested below to make perfect hard boiled eggs).
- Peal under cold running water.
- Cut eggs lengthwise, remove yolks to bowl.
- Mash with fork.
- Add other ingredients and mix.
- Fill the whites with the mixture.
- Sprinkle lightly with paprika and garnish with parsley.
- If the mixture is too dry, add a bit more mayonnaise.
Variation: FOOTBALL DEVILED EGGS
If you plan to bring them to your next tailgate party, consider decorating with chives as shown in the picture above (thanks to Pinterest for this cute idea). They’ll be devoured, one big Tiger bite at a time!
How to make perfect hard boiled eggs:
- Remove eggs from refrigerator and let come to room temperature.
- Put eggs in a pan large enough to hold all eggs in a single layer.
- Add water and cover eggs by at least an inch.
- Bring water to boil.
- As soon as water boils, turn off heat, cover eggs, and set timer for 12 minutes.
- After 12 minutes, drain eggs, and add very cold water.
- Let eggs cool at least 10 minutes in cold water.