I learned to make deviled eggs from watching and eating the eggs prepared by my mother and can never remember seeing or reading a recipe. The deviled eggs were very simply prepared.
The eggs were boiled and peeled while still warm. Sometimes they peeled easily and sometimes they were almost impossible to peel and to maintain a whole egg. The eggs were dried and cut in half lengthwise. The yolks were removed into a medium sized bowl and the half sections of the egg whites were placed on the egg plate. All broken halves of whites were added to the yolks. If none where broken, a couple of whole eggs were added to the yolks to ensure that there was sufficient filling to mound high in each white.
The next task was to use a potato masher to mash the yolks and those few egg whites. The egg mixture needed to be well mashed with no large pieces of white remaining. A mixture of mayonnaise (it must be Best Foods) and prepared yellow mustard (French’s) was added to the mashed eggs. The amount of mayonnaise depended upon the amount of eggs. The goal is to have a very light and fluffy mixture. The amount of mustard was that needed to make the mixture light yellow in color—similar to the color of the yolks. Salt, pepper, and a few drops of Tabasco or Crystal Hot Sauce were added to taste. The mixture must be well mixed so that it is airy.
Then the mixture was placed in the egg whites so that there is a rounded mound that almost covers the entire surface of the egg white. Lastly, a sprinkle of paprika brightened the surface.
If egg salad was the goal instead of deviled eggs, the boiled eggs were peeled and mashed and the same mixture made. Great sandwiches!
Chicken and eggs plate in green milk glass
