Deviled Eggs

In "Charleston Receipts" 1950, "South Carolina Cookbook" 1953, "The American Woman's Cookbook" 1939, Easter, SOURCES on April 4, 2010 at 6:43 am

COLD (PICNIC EGGS) — Cut hard-cooked eggs in half, either lengthwise or crosswise. Mash the yolks, season with salt, pepper, butter, a little mustard and vinegar. Minced potted ham may be added, or the yolks may be mixed with mayonnaise dressing. Refill the whites with the mixture; press two halves together, and wrap each egg in a square of waxed paper.

HOT — Omit the vinegar, add nuts to the egg mixture, moisten with evaporated milk and refill whites. Cap with large sauteed mushrooms. Pack into a greased baking dish, caps up, cover with rich white sauce, then buttered crumbs and brown in 350 degree oven.

(Editor’s note: My dad — Bobby/Uncle Bobby — tells me we need a deviled egg recipe for Easter, but Grandma/Momma/Bee seems to have never written down a specific one. What is typed above comes from her most-used cookbook, the one without a cover.

Below, you’ll also find parts of the “Eggs Every Day” chapter from Grandma/Momma/Bee’s “South Carolina Cook Book,” the one published in 1953 by the South Carolina Council of Farm Women. Page 108 tells you how to boil the eggs in the first place. And page 114 lists a recipe for what are essentially baked deviled eggs with curry powder and good old Worcestershire.)

  1. I think GM didn’t need much of a recipe for deviled eggs – or something to tell her how to boil them. Of course by the time I knew her, it seemed to me that she knew all her recipes by heart.
    Actually, I think I have also memorized the recipe of how to boil eggs.

  2. Deviled eggs were always an Easter special since that’s what you did with all those dyed eggs – all the ones you didn’t just crack and eat, you turned into deviled eggs.

  3. Didn’t Grandma do hers with sweet pickle relish?

  4. Deviled eggs are my favorite way to eat eggs, I think. Mustard, relish, paprika. Yum.

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