Happy Thanksgiving! Hope you all enjoyed your holiday and are feeling back to normal after all of the overeating!
One of my family’s traditions is having my Mom’s Deviled Eggs. They have the perfect combination of a mustardy, mayonnaisey tang! Many New York City “gastropubs” have tried their hand at making them, but I’ve never had any better than my mother’s.
And the secret is loose…
Mama Mimi’s Deviled Eggs
Yield: 24 egg halves
Cooking time: 45 minutes
Ingredients:
1 dozen large or jumbo eggs
4 heaping tbsp. Regular Hellman’s mayonnaise
3 tbsp. Gulden’s Mustard
2 tsp. Worcestershire sauce
1 tsp. Hot sauce of choice
1 tsp. Dry mustard
A dash of onion powder
Freshly ground pepper
NO SALT!!
Note: Mom specifically says NOT to use Grey Poupon, which is way too salty. You can also add a tablespoon of freshly minced dill if you have it handy. We didn’t have any this time and they still came out perfect.
Garnish with: sliced black or green olives, paprika, parsley, pimentos
Directions:
You have to possess one cooking skill for this one that you will use your whole life: how to boil eggs. My mom swears by Sara Moulton’s method (originated by Julia Child):
“Start them in cold water, bring it up to a full boil, turn it off and let them sit for 17 minutes. Throw them into ice water until they are cold.”
There you go. Now you’re ready to prepare the filling.
After the eggs have cooled in the water, peel them and place them on a paper towel to dry. Crack by lightly tapping them on the counter or against the side of a bowl, being careful not to break the egg apart. Find a good spot where you can peel apart the membrane and the shell will come off easily. I have always had a hard time peeling the eggs because my mom says I don’t boil them properly. She says that the key is to submerge the eggs in ice water. This will make them easier to peel.
Once you have peeled the eggs, slice each in half and pop out the yolks into a bowl. My mom has some very cool egg platters that we use for serving, so we line them up after taking out the yolk. When you have all of the yolks out in a bowl, mash up with a fork. Add the mayonnaise, mustard, onion powder, dry mustard, pepper, Worcestershire and hot sauce. Use a hand mixer to whip until the ingredients are mixed well and the filling is pretty smooth.
The measurements in the recipe are pretty much what we used to get the right consistency and flavor. If you like yours more mustardy, add more mustard. Some people like their deviled eggs more mayonnaisey. Then if you do, add more mayo. It’s really the way you like it, but this is how we like ours!
Once you have come to the right taste and consistency for your filling, take a long iced tea spoon and fill the egg halves. Top with your favorite garnish and make your eggs look nice and pretty. They won’t be on that platter for long!!
Party in your mouth!
I can pretty much guarantee that once you make this at any dinner party or holiday gathering, you’re going to be flooded with requests for the recipe and asked to make it again next time!
What kind of recipes are a tradition in your family? What dish makes it a holiday? What do you look forward to when your loved ones cook a holiday meal?
The Nosh Life 
I agree Mimi’s Deviled Eggs are the best ever!