Thursday, July 8, 2010

Deviled Eggs Then and Now

My mother made Deviled Eggs.  My mother-in-law made Dressed Eggs. 
They were the same thing, but each one used her own recipe. 
I don't recall seeing either of their recipes in writing.
Above is my collection of Better Homes and Garden's Cook Books. 
My mom's 1953 book on the left, my book the middle was a 1970 wedding gift,  and my "new" 2002 book is the one on the right. 
They all have the same recipe for Deviled Eggs.  I have used this recipe since 1970 (#1 above).  However, after having made this recipe for 40 years, I no longer measure the ingredients, therefore they never taste exactly the same.
Double click on the photo above to read "my" recipe.
Although the Deviled Eggs recipe has not changed in these Better Homes and Garden's Cook Books, the artwork certainly has!

There are a gazillion recipes for Deviled Eggs out there, and a variety of ways to garnish them. 
I garnish with stuffed olive halves when the #1 daughter is here because she loves olives.
 I garnish my eggs with sweet pickle slices when the #2 daughter is here because she doesn't like olives.  
My mom and Aunt Mary always sprinkled paprika on their Deviled Eggs. 
Deviled Eggs are always on the menu at southern picnics, family reunions and church gatherings.
I have also seen them on the menu at afternoon tea in the south.

Do you have a special Deviled Egg recipe?  Or a garnish for them you would care to share? 


A Hopeful Heart said...

Like you, I don't measure...I just dump. I mix the egg yolks and mayo together. Then I add some salsa and some bacon bits. They are really yummy..

Have a lovely day, Linda.


parTea lady said...

I have the 1994 and 2004 (75th Anniversary) editions of the BHG cookbook.

My Mom always sprinkled the deviled eggs with paprika too.

Gin said...

I don't know that I've ever read a recipe for deviled eggs, but I make the often enough, always eight eggs when they're for a potluck because that's what my Tupperware container holds. (Yes, I still have one of those.) I do the mayo bit, but add sweet pickle "juice" instead of the vinegar, a little salt and, of course, paprika. I love them, but seldom make them just for us. Danged medical studies on cholesterol have ruined eggs for me. :(

Paula said...

my recipe is that I always let someone else bring them because the smell of boiling eggs does not set well with me (much to the dismay of my good-ol'-southern-boy husband)

Paula said...

...but my mom has the same 1970 book that you have!

Bernideen said...

These are absolute great with Afternoon Tea! Yummy. I love this post!

bennie and patsy said...

I have the new book but I always go back to my old one. We need to have deviled eggs more, think I will make some.LOL

Marilyn said...

I make that same exact recipe from my Better Homes and Garden book from 1964. I also use the pie crust from that book. The newer books don't have the same recipe on the pie crust.

I sprinkle my deviled eggs with paprika. My sister calls them "filled eggs" because she doesn't want to refer to the devil.

Marlena said...

I never measure either. I always add some mustard and sometimes bacon bits, sometimes some cheese, sometimes chives or green onion and sometimes, just lovely ole plain. I love these suckers! I don't have Better Homes but I do have a collection of Joy of Cooking and Fannie Farmer, both in such awful shape I have to go on line to get better copies of the same dates.

Angela McRae said...

I love to eat deviled eggs but I don't make them too often, simply because I don't have to since they turn up so frequently. But strangely enough, I have often been tempted to collect egg plates because I like the look of them!

I have a late eighties version of the BH&G book and turn to it often.

Stockpiling Mom said...

There is no one that makes a better deviled egg than you! :-)


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