Thursday, April 2, 2009
Not Your Grandmother's Deviled Eggs
When they begin to lay, save the little eggs in the refrigerator a few days before boiling them -- they'll peel more easily if not extremely fresh.
And, actually, don't boil them. Put them in a pot of cold water, bring almost to a boil and remove from heat. Let sit covered about ten minutes. (Regular eggs will take longer) before plunging in cold water till cool.
Peel carefully; cut in half lengthwise. Remove the yolks (about the size of a large marble) and mash. Stir in a dollop of pickle relish and some finely chopped pecans along with a tad of grated onion.
Moisten with mayonnaise (I use homemade) and Durkee's Dressing ( a tangy mustard sauce -- substitute mustard if you don't have Durkee's, you poor thing.) Season with Jane's Krazy Salt and hot curry powder.
Mix well and mound the mixture into the halved whites. Dust with paprika (hot Hungarian for extra devilment.)
Oh, lord, these are good!