David just wandered into the kitchen (I"m surprised he knows where it is)
to survey what was cooking or waiting on the counter, and exclaimed,"What,
no devilled eggs?" I had forgotten my promise to make them.

My grandmother made them this way. They not fancy, not meant to be, but
they're darned tasty. The eggs are boiling as I write.


* Exported from MasterCook *

Grandmother's Deviled Eggs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ea Large or extra-large eggs
4 ea Saltine cracker squares,
Finely crushed
1 tb Onion, finely minced
2 tb Celery, finely diced
1 tb Sweet pickle, finely diced
2 tb Bacon, finely crumbled
(optional)
1/2 ts Yellow mustard
1/3 c Mayonnaise
Salt and pepper to taste
Stuffed olives, sliced
Paprika

Put eggs in one layer in medium saucepan. Cover with cold water and
slowly bring to boil. Cover and remove from heat. Let stand 15
minutes.

Drain hot water from eggs and cover with cold water to cool. Peel eggs,
slice in half lengthwise and separate yolks and whites, placing yolks in
medium mixing bowl. Reserve egg whites on plate.

Mash egg yolks with fork until well broken up. Add crushed crackers,
onion, celery, pickle, and bacon (if using) to egg yolks, tossing
together
until well mixed. Stir in mayonnaise and mustard until well mixed. If
egg
yolk mixture is too dry, add additional mayonnaise or a small amount of
cream. Season to taste with salt and pepper.

Pipe or spoon egg yolk mixture into egg white halves. Press olive slice
into top of egg, and sprinkle lightly with paprika. Serve immediately
or
refrigerate. If refrigerating, remove from refrigerator 1/2 hour before
serving to improve flavor.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" > wrote in message
...
> David just wandered into the kitchen (I"m surprised he knows where it is)
> to survey what was cooking or waiting on the counter, and exclaimed,"What,
> no devilled eggs?" I had forgotten my promise to make them.
>
> My grandmother made them this way. They not fancy, not meant to be, but
> they're darned tasty. The eggs are boiling as I write.
>
>
> * Exported from MasterCook *
>
> Grandmother's Deviled Eggs
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:00
> Categories : Appetizers
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 6 ea Large or extra-large eggs
> 4 ea Saltine cracker squares,
> Finely crushed
> 1 tb Onion, finely minced
> 2 tb Celery, finely diced
> 1 tb Sweet pickle, finely diced
> 2 tb Bacon, finely crumbled
> (optional)
> 1/2 ts Yellow mustard
> 1/3 c Mayonnaise
> Salt and pepper to taste
> Stuffed olives, sliced
> Paprika
>
> Put eggs in one layer in medium saucepan. Cover with cold water and
> slowly bring to boil. Cover and remove from heat. Let stand 15
> minutes.
>
> Drain hot water from eggs and cover with cold water to cool. Peel eggs,
> slice in half lengthwise and separate yolks and whites, placing yolks in
> medium mixing bowl. Reserve egg whites on plate.
>
> Mash egg yolks with fork until well broken up. Add crushed crackers,
> onion, celery, pickle, and bacon (if using) to egg yolks, tossing
> together
> until well mixed. Stir in mayonnaise and mustard until well mixed. If
> egg
> yolk mixture is too dry, add additional mayonnaise or a small amount of
> cream. Season to taste with salt and pepper.
>
> Pipe or spoon egg yolk mixture into egg white halves. Press olive slice
> into top of egg, and sprinkle lightly with paprika. Serve immediately
> or
> refrigerate. If refrigerating, remove from refrigerator 1/2 hour before
> serving to improve flavor.
>
> --
> Wayne Boatwright *¿*
> _____________________________________________
>
> A chicken in every pot is a *LOT* of chicken!

I love this recipe! I'm going to import it into Big Oven. Thanks, Wayne!
Should I credit it to you or your grandmother?

kili

Wayne Boatwright wrote:

> David just wandered into the kitchen (I"m surprised he knows where it is)
> to survey what was cooking or waiting on the counter, and exclaimed,"What,
> no devilled eggs?" I had forgotten my promise to make them.
> My grandmother made them this way. They not fancy, not meant to be, but
> they're darned tasty. The eggs are boiling as I write.
> Grandmother's Deviled Eggs
> Clipped recipe

I like to make several different ones - spinkle some with cumin, some with
fresh cilantro or parsley, add an anchovy (those wrapped around a caper are
cute), some with chipotle or chile powder. I have to sprinkle the patterns
differently sometimes to figger out which ones got what. I'm gonna go make
some eggs now. Forgot them - I must be a barbarian.
Edrena

On Thu 24 Nov 2005 11:06:04a, Thus Spake Zarathustra, or was it kilikini?

>
> "Wayne Boatwright" > wrote in message
> ...
>> David just wandered into the kitchen (I"m surprised he knows where it
>> is) to survey what was cooking or waiting on the counter, and
>> exclaimed,"What, no devilled eggs?" I had forgotten my promise to make
>> them.
>>
>> My grandmother made them this way. They not fancy, not meant to be,
>> but they're darned tasty. The eggs are boiling as I write.
>>
>>
>> * Exported from MasterCook *
>>
>> Grandmother's Deviled Eggs
>>
>> Recipe By :
>> Serving Size : 6 Preparation Time :0:00
>> Categories : Appetizers
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 6 ea Large or extra-large eggs
>> 4 ea Saltine cracker squares,
>> Finely crushed
>> 1 tb Onion, finely minced
>> 2 tb Celery, finely diced
>> 1 tb Sweet pickle, finely diced
>> 2 tb Bacon, finely crumbled (optional)
>> 1/2 ts Yellow mustard
>> 1/3 c Mayonnaise
>> Salt and pepper to taste
>> Stuffed olives, sliced
>> Paprika
>>
>> Put eggs in one layer in medium saucepan. Cover with cold water and
>> slowly bring to boil. Cover and remove from heat. Let stand 15
>> minutes.
>>
>> Drain hot water from eggs and cover with cold water to cool. Peel
>> eggs, slice in half lengthwise and separate yolks and whites, placing
>> yolks in medium mixing bowl. Reserve egg whites on plate.
>>
>> Mash egg yolks with fork until well broken up. Add crushed crackers,
>> onion, celery, pickle, and bacon (if using) to egg yolks, tossing
>> together until well mixed. Stir in mayonnaise and mustard until well
>> mixed. If egg yolk mixture is too dry, add additional mayonnaise or
>> a small amount of cream. Season to taste with salt and pepper.
>>
>> Pipe or spoon egg yolk mixture into egg white halves. Press olive
>> slice into top of egg, and sprinkle lightly with paprika. Serve
>> immediately or refrigerate. If refrigerating, remove from
>> refrigerator 1/2 hour before serving to improve flavor.
>>
>> --
>> Wayne Boatwright *¿*
>> _____________________________________________
>>
>> A chicken in every pot is a *LOT* of chicken!
>
> I love this recipe! I'm going to import it into Big Oven. Thanks,
> Wayne! Should I credit it to you or your grandmother?

I'm glad it appeals, KIli. Please credit it to my grandmother, Onnie
Nichols. She was a superb country cook. Luckily, I have most of her
"recipes", or I should say that I copied them down as she would make them.
Everything was in her head.

Have a great day!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Thu 24 Nov 2005 11:18:47a, Thus Spake Zarathustra, or was it The
Joneses?

> Wayne Boatwright wrote:
>
>> David just wandered into the kitchen (I"m surprised he knows where it
>> is) to survey what was cooking or waiting on the counter, and
>> exclaimed,"What, no devilled eggs?" I had forgotten my promise to make
>> them. My grandmother made them this way. They not fancy, not meant to
>> be, but they're darned tasty. The eggs are boiling as I write.
>> Grandmother's Deviled Eggs
>> Clipped recipe
>
> I like to make several different ones - spinkle some with cumin, some
> with fresh cilantro or parsley, add an anchovy (those wrapped around a
> caper are cute), some with chipotle or chile powder. I have to sprinkle
> the patterns differently sometimes to figger out which ones got what.
> I'm gonna go make some eggs now. Forgot them - I must be a barbarian.
> Edrena

I would love to sample all of them, Edrena! I would love the anchovy and
caper garnish. Mine are simple and always pretty much the same, but
there's never any left. :-)

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright wrote:

> On Thu 24 Nov 2005 11:18:47a, Thus Spake Zarathustra, or was it The
> Joneses?
>
> > Wayne Boatwright wrote:
> >
> >> David just wandered into the kitchen (I"m surprised he knows where it
> >> is) to survey what was cooking or waiting on the counter, and
> >> exclaimed,"What, no devilled eggs?" I had forgotten my promise to make
> >> them. My grandmother made them this way. They not fancy, not meant to
> >> be, but they're darned tasty. The eggs are boiling as I write.
> >> Grandmother's Deviled Eggs
> >> Clipped recipe
> >
> > I like to make several different ones - spinkle some with cumin, some
> > with fresh cilantro or parsley, add an anchovy (those wrapped around a
> > caper are cute), some with chipotle or chile powder. I have to sprinkle
> > the patterns differently sometimes to figger out which ones got what.
> > I'm gonna go make some eggs now. Forgot them - I must be a barbarian.
> > Edrena
>
> I would love to sample all of them, Edrena! I would love the anchovy and
> caper garnish. Mine are simple and always pretty much the same, but
> there's never any left. :-)
> Wayne Boatwright *¿*
>

That's the report card then - An "E" for excellent! And it's always fun to
make a heritage recipe just like ~~ made it.
Edrena

On Thu 24 Nov 2005 12:05:37p, Thus Spake Zarathustra, or was it The
Joneses?

> Wayne Boatwright wrote:
>
>> On Thu 24 Nov 2005 11:18:47a, Thus Spake Zarathustra, or was it The
>> Joneses?
>>
>> > Wayne Boatwright wrote:
>> >
>> >> David just wandered into the kitchen (I"m surprised he knows where
>> >> it is) to survey what was cooking or waiting on the counter, and
>> >> exclaimed,"What, no devilled eggs?" I had forgotten my promise to
>> >> make them. My grandmother made them this way. They not fancy, not
>> >> meant to be, but they're darned tasty. The eggs are boiling as I
>> >> write.
>> >> Grandmother's Deviled Eggs
>> >> Clipped recipe
>> >
>> > I like to make several different ones - spinkle some with cumin, some
>> > with fresh cilantro or parsley, add an anchovy (those wrapped around
>> > a caper are cute), some with chipotle or chile powder. I have to
>> > sprinkle the patterns differently sometimes to figger out which ones
>> > got what. I'm gonna go make some eggs now. Forgot them - I must be a
>> > barbarian. Edrena
>>
>> I would love to sample all of them, Edrena! I would love the anchovy
>> and caper garnish. Mine are simple and always pretty much the same,
>> but there's never any left. :-)
>> Wayne Boatwright *¿*
>>
>
> That's the report card then - An "E" for excellent! And it's always fun
> to make a heritage recipe just like ~~ made it.
> Edrena

Thanks... Yes, it is. Most of my holiday recipes are culled from what my
grandmothers and mother made, albeit often with a slightly different twist.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

What a wonderful recipe!!!!! I make somthing similar but without allthose
good things inside. I only put on the white some tuna sauce, then I cover
with the yolks minced with a garlic-squeezer. In this way eggs, will be
covered with little "Worms" which are similar to the Mimosa plant flowers.
We call them "Uova Mimosa".
Cheers
Pandora
-------------------------------------------
"Wayne Boatwright" > ha scritto nel messaggio
...
> David just wandered into the kitchen (I"m surprised he knows where it is)
> to survey what was cooking or waiting on the counter, and exclaimed,"What,
> no devilled eggs?" I had forgotten my promise to make them.
>
> My grandmother made them this way. They not fancy, not meant to be, but
> they're darned tasty. The eggs are boiling as I write.
>
>
> * Exported from MasterCook *
>
> Grandmother's Deviled Eggs
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:00
> Categories : Appetizers
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 6 ea Large or extra-large eggs
> 4 ea Saltine cracker squares,
> Finely crushed
> 1 tb Onion, finely minced
> 2 tb Celery, finely diced
> 1 tb Sweet pickle, finely diced
> 2 tb Bacon, finely crumbled
> (optional)
> 1/2 ts Yellow mustard
> 1/3 c Mayonnaise
> Salt and pepper to taste
> Stuffed olives, sliced
> Paprika
>
> Put eggs in one layer in medium saucepan. Cover with cold water and
> slowly bring to boil. Cover and remove from heat. Let stand 15
> minutes.
>
> Drain hot water from eggs and cover with cold water to cool. Peel eggs,
> slice in half lengthwise and separate yolks and whites, placing yolks in
> medium mixing bowl. Reserve egg whites on plate.
>
> Mash egg yolks with fork until well broken up. Add crushed crackers,
> onion, celery, pickle, and bacon (if using) to egg yolks, tossing
> together
> until well mixed. Stir in mayonnaise and mustard until well mixed. If
> egg
> yolk mixture is too dry, add additional mayonnaise or a small amount of
> cream. Season to taste with salt and pepper.
>
> Pipe or spoon egg yolk mixture into egg white halves. Press olive slice
> into top of egg, and sprinkle lightly with paprika. Serve immediately
> or
> refrigerate. If refrigerating, remove from refrigerator 1/2 hour before
> serving to improve flavor.
>
> --
> Wayne Boatwright *¿*
> _____________________________________________
>
> A chicken in every pot is a *LOT* of chicken!

On 24 Nov 2005, Wayne Boatwright wrote:

> David just wandered into the kitchen (I"m surprised he knows where it is)
> to survey what was cooking or waiting on the counter, and exclaimed,"What,
> no devilled eggs?" I had forgotten my promise to make them.
>
> My grandmother made them this way. They not fancy, not meant to be, but
> they're darned tasty. The eggs are boiling as I write.

hehe. There are several "Davids" in my family. Sometimes I think I need to
label things. "The tall one is the frige and the short one is the stove"
<g>.

Thanks for the deviled egg recipe. Mine are not so elaborate. I need to
expand a bit.

You know, in my next life, I want a man that can cook... and will!

Elaine, too





>
>
> * Exported from MasterCook *
>
> Grandmother's Deviled Eggs
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:00
> Categories : Appetizers
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 6 ea Large or extra-large eggs
> 4 ea Saltine cracker squares,
> Finely crushed
> 1 tb Onion, finely minced
> 2 tb Celery, finely diced
> 1 tb Sweet pickle, finely diced
> 2 tb Bacon, finely crumbled
> (optional)
> 1/2 ts Yellow mustard
> 1/3 c Mayonnaise
> Salt and pepper to taste
> Stuffed olives, sliced
> Paprika
>
> Put eggs in one layer in medium saucepan. Cover with cold water and
> slowly bring to boil. Cover and remove from heat. Let stand 15
> minutes.
>
> Drain hot water from eggs and cover with cold water to cool. Peel eggs,
> slice in half lengthwise and separate yolks and whites, placing yolks in
> medium mixing bowl. Reserve egg whites on plate.
>
> Mash egg yolks with fork until well broken up. Add crushed crackers,
> onion, celery, pickle, and bacon (if using) to egg yolks, tossing
> together
> until well mixed. Stir in mayonnaise and mustard until well mixed. If
> egg
> yolk mixture is too dry, add additional mayonnaise or a small amount of
> cream. Season to taste with salt and pepper.
>
> Pipe or spoon egg yolk mixture into egg white halves. Press olive slice
> into top of egg, and sprinkle lightly with paprika. Serve immediately
> or
> refrigerate. If refrigerating, remove from refrigerator 1/2 hour before
> serving to improve flavor.
>
> --
> Wayne Boatwright *¿*
> _____________________________________________
>
> A chicken in every pot is a *LOT* of chicken!
>

In article >,
Wayne Boatwright > wrote:

> David just wandered into the kitchen (I"m surprised he knows where it is)
> to survey what was cooking or waiting on the counter, and exclaimed,"What,
> no devilled eggs?" I had forgotten my promise to make them.
>
> My grandmother made them this way. They not fancy, not meant to be, but
> they're darned tasty. The eggs are boiling as I write.


[snip of fancy recipe for deviled eggs]


My recipe is extremely simple. I've tried adding other stuff, but like
it better without.

Boil up some eggs. Peel them and cut in half lengthwise. Put yolks in
bowl. Add mayonnaise from a bottle until it looks right. Add a drop or
two of Tabasco if you like it. Smush. Stuff eggs.

I like to decorate them, though. I do Wayne's thing of the stuffed
green olives, sliced. It's a very pretty color contrast, and tastes
good, too. I don't do both paprika and olives, though. If I do
paprika, I do some with cayenne, but on a separate plate. My wife
doesn't like them. Sliced black olives are good, also. Chopped fresh
parsley, or tiny sprigs would be good. Best of all are capers. I make
a little triangle of them. That way you get one in every bite.

As I was thinking about posting this, I walked through the kitchen and
saw the Sriracha. I wonder if I could make a happy face with that?

:-)

My daughter used to love it when I put a happy face on the meatloaf. I
saved some green pepper to make it with.

--
Dan Abel

Petaluma, California, USA

In article >,
>
> My grandmother made them this way. They not fancy, not meant to be, but
> they're darned tasty. The eggs are boiling as I write.
>
>
> * Exported from MasterCook *
>
> Grandmother's Deviled Eggs
>\
> 6 ea Large or extra-large eggs
> 4 ea Saltine cracker squares,


Curiosity? What's the point of the saltines?
--
http://www.jamlady.eboard.com, updated 11-23-05 - Potica!

On Fri 25 Nov 2005 06:45:28p, Thus Spake Zarathustra, or was it Melba's
Jammin'?

> In article >,
>>
>> My grandmother made them this way. They not fancy, not meant to be, but
>> they're darned tasty. The eggs are boiling as I write.
>>
>>
>> * Exported from MasterCook *
>>
>> Grandmother's Deviled Eggs \
>> 6 ea Large or extra-large eggs 4 ea
>> Saltine cracker squares,
>
>
> Curiosity? What's the point of the saltines?

I guess two points; we like the texture (still cream but not wet), and it
bulks up the yolks so they can be mounded higher.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

In article >,
Wayne Boatwright > wrote:

> On Fri 25 Nov 2005 06:45:28p, Thus Spake Zarathustra, or was it Melba's
> Jammin'?
>
> > In article >,
> >>
> >> My grandmother made them this way. They not fancy, not meant to be, but
> >> they're darned tasty. The eggs are boiling as I write.
> >>
> >>
> >> * Exported from MasterCook *
> >>
> >> Grandmother's Deviled Eggs \
> >> 6 ea Large or extra-large eggs
> >> 4 ea Saltine cracker squares,
> >
> >
> > Curiosity? What's the point of the saltines?
>
> I guess two points; we like the texture (still cream but not wet), and it
> bulks up the yolks so they can be mounded higher.

I'm intrigued but probably won't try this. I like saltines in meat loaf
and meat balls, but I'm just not sure about deviled eggs.

You did inspire me, though. My wife went to Costco today and I asked
her to buy more eggs. I'm going to be making deviled eggs this weekend,
but not sure when.

I have to admit to sometimes "sacrificing" some whites. I take the
halves that didn't turn out too even and surreptitiously toss them.
That's *my* method for bulking up the filling! Since the whites are the
healthier part of these things, I feel enormous guilt about this, but
somehow I'm able to handle it.


:-)

--
Dan Abel

Petaluma, California, USA

On Fri 25 Nov 2005 08:33:55p, Thus Spake Zarathustra, or was it Dan Abel?

> In article >,
> Wayne Boatwright > wrote:
>
>> On Fri 25 Nov 2005 06:45:28p, Thus Spake Zarathustra, or was it Melba's
>> Jammin'?
>>
>> > In article >,
>> >>
>> >> My grandmother made them this way. They not fancy, not meant to be,
>> >> but they're darned tasty. The eggs are boiling as I write.
>> >>
>> >>
>> >> * Exported from MasterCook *
>> >>
>> >> Grandmother's Deviled Eggs \
>> >> 6 ea Large or extra-large eggs 4
>> >> ea Saltine cracker squares,
>> >
>> >
>> > Curiosity? What's the point of the saltines?
>>
>> I guess two points; we like the texture (still cream but not wet), and
>> it bulks up the yolks so they can be mounded higher.
>
> I'm intrigued but probably won't try this. I like saltines in meat loaf
> and meat balls, but I'm just not sure about deviled eggs.

You might try it with just a couple of eggs. I wouldn't recommend the
whole batch if your the least bit skeptical.

> You did inspire me, though. My wife went to Costco today and I asked
> her to buy more eggs. I'm going to be making deviled eggs this weekend,
> but not sure when.
>
> I have to admit to sometimes "sacrificing" some whites. I take the
> halves that didn't turn out too even and surreptitiously toss them.
> That's *my* method for bulking up the filling! Since the whites are the
> healthier part of these things, I feel enormous guilt about this, but
> somehow I'm able to handle it.

I have done that, too, especially if peeling left some defaced. :-) I have
also pressed the whites through a sieve and mixed some in with the filling.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

I'm new here, but have found the group pleasant and interesting.

My grandmother rationed through 2 world wars and managed the household
during the depression. My parents were forged by the depression.

Crackers could be made in the home with a minimal amount of
ingredientsor purchased and were inexpensive. Their flavor was mild
enough to use as a means to stretch other more expensive ingredients.

My sister and I still marvel, at how Mom could make a dinner for 6,
feed 10 or sometimes more people, while the dinner was already cooking.
If you weren't there at the beginning of the fiasco, you would never
know that the meat was sliced thinner, or cut into smaller pieces, or
that biscuits were a quick addition, or that a package of previously
made noodles were boiled and sauteed, or gravy was added. Everyone had
enough to eat, and while stretched a bit, the food still tasted great.
A repast amoung friends and family.