Cask & Barrel

Deviled Eggs

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.

Eggs, hard-cooked, 6
Vinegar or pickle juice, 1 teaspoon
Dry mustard, 1/4 teaspoon
Salt, 1/2 teaspoon
Worcestershire sauce, 1/2 teaspoon
Mayonnaise, about 4 tablespoons

Carefully cut eggs into halves lengthwise and remove yolks.

Mash yolks or force through a sieve. Add vinegar, seasonings and enough mayonnaise to moisten.

Pile yolk mixture in the halves of egg white; sprinkle with paprika.

Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.