Monday, November 2, 2009
the torch has been passed
For quite a few years, I've made deviled eggs to take to family gatherings. What's ironic is my own kids don't even care for them, but my sister's kids seem to really like them. "Is Aunt Elsie bringing her deviled eggs?" I can even remember quite a few Christmases ago showing two of the next-generation cousins, Brenda and Stephanie, how to make them. They were young girls then, but the seed was planted.
Back in July I went to a baby shower for grand-niece Brenda. Everybody brought a little dish of something, and she requested I make the deviled eggs, which I did. Alas, when I left that afternoon I forgot my egg container.
Then for yesterday's gathering, I was asking my sis what she needed me to bring. I had thought of baked beans, but no, they had that covered. She did say that Brenda wondered if I was bringing deviled eggs. Since I was at the store, I picked up another container, went home and made up some eggs. Well.
I got to sis's house, walking in with my eggs and no-bake chocolate oatmeal cookies (another favorite...yum), and lo and behold there was my first egg container filled with eggs! Brenda made some herself! Mighty proud of that girl, for the eggs were quite tasty. I told her, the container is now yours, and the torch has been passed.
The question for future family gatherings? Is Brenda bringing her deviled eggs?
edited to add "recipe" on making deviled eggs:
I don't use specific measurements. Peel some boiled eggs, cut in half length-wise, and scoop out the yolk. To the yolks, add a nice spoonful of Miracle Whip, a squirt of mustard, a spoonful or so of pickle vinegar, and some salt...all to taste. Mash/stir to a less than pasty consistency...you don't want it too dry, but not too runny. Spoon the mixture back into the egg whites, and sprinkle the top with paprika. I usually chill them for a bit before serving. Theoretically you'll get 2 deviled eggs per egg. Actually I usually lose one or two halves in the process...some might be "fragile" and split, but also I like them to have a nice rounded filling, so I fill the firmest eggs first and toss the one or two that might be left...or use them in another recipe.