Thursday, April 2, 2009

Not Your Grandmother's Deviled Eggs

Take five banty hens (rooster optional.) Feed and water faithfully; provide greenery.

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!

I'm back from Bowling Green and will post about that later.
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estaminet said...

A charming way to start the morning! Thanks, as always, for your writing, and for glimpses of life in the mountains. I really do enjoy this blog daily, and especially today!

Tess Kincaid said...

These look amazing! I like the addition of pecans. I might just have to make these.

And I am now suffering from a severe case of chicken envy.

Kaye Wilkinson Barley - Meanderings and Muses said...

Durkees! You found Durkees! I cannot find any in Boone.

the pecans are a special little something I need to try.

Sounds delish, Vicki - thank you!

Vicki Lane said...

I can't convey how neat these are in this tiny size -- one perfect little spicy bite. But the recipe works quite well with regular eggs too.

Thank you, Estaminet -- so glad to bring a taste of the mountains to your busy life!

Oh, Willow, you don't know chicken envy till you've perused a hatchery catalogue -- check Murry McMurry on line -- Polish Cresteds! Frizzles! Black Silkies!

Kaye, don't you have Ingles in Boone? That's where I get Durkees. It's been a part of my life as long as I can remember. My grandmother always had a jar in the refrigerator. Perfect on roast beef sandwiches or in potato salad. But you have to watch its expiration date -- too old and it can be a bit rancid.

Tammy said...

My Mom used to make these bite sized deviled eggs when they had banties--they were always much admired and enjoyed. I love deviled eggs and I love egg salad sandwhiches! It's probably a good thing they take a little time to make or I'd be eating them all the time.

Susan M. Bell said...

Boy, am I hungry now....