Are you picnicking this July 4th? DEVILED EGGS, friends. “This recipe dates back to my mom’s grandmother,” Laura emailed. In 2004, I wanted a “killer Deviled Egg” recipe because they are a favorite of mine and friend, Laura claimed her mother’s method was the best. She was right, and her signature dish morphed into mine. This simple recipe wasn’t easy to get, she had to call her mother several times to get the amounts down because her mom was “a little of this, a little of that” kind of cook.
Few things are as easy to make as Deviled Eggs, especially with one of these little automatic egg cookers. Every weekend, I hard-cook a half-dozen eggs to get me through the week. The moment I finished photographing this little snack, I ate it. Next time you are invited to a get-together, bring these. Picnic, brunch, dinner, concert, road trip, cabin weekend. “Everybody loves Deviled Eggs,” is what people tend to say as they stuff their mouths full. What I like is when they take a second one.
Laura’s Great-Grandmother’s Killer Deviled Eggs
- 6 hard cooked eggs
- 1 Tbsp. mayonnaise
- 3/4 teaspoon yellow mustard
- 1 1/2 teaspoon Worcestershire sauce (the secret “killer” ingredient)
- 1 teaspoon sweet pickle relish
- 1/2 teaspoon horseradish, if desired (newly added ingredient after Laura tasted another family member’s rendition)
- Kosher salt and fresh-cracked pepper to taste
- Paprika for garnish
Cut eggs in half, scoop out yolks into a bowl, blend yolks with remaining ingredients. Spread the mixture back into the egg halves, pile high. Sprinkle lightly with paprika for color. Makes 12 killer deviled eggs.