Are you like me and do floods of memories hit you every single time you pick up a pan or get out the mixer? I never boil an egg without remembering my dear old Aunt Vesta. Why? Because Aunt Vesta insisted that eggs couldn’t be boiled correctly unless they were started in cold, salty water!
We think that these deviled eggs are delicious, but obviously, you don’t have to decorate them as footballs. In fact, my brother, David, recently turned to me and said, “Wouldn’t it be hell to have to live in this family if you hated football?” So, you see, we actually do know that we’re all crazy! As far as my “recipe” goes, I’ve never measured anything so I’m going to have to see if I can figure it out!
Boiled Eggs, cold shell and cut better
Green Onion Tops
1. I seldom have time, but today I boiled my eggs (in cold, salty water!) and put them in the fridge for a few hours. Today I am only making 3 eggs since there are just the 2 of us.
2. Peel eggs and cut in half lengthwise. Put in a bowl large enough to allow you to add other ingredients and stir well.
3. I’ve never deviled only 3 eggs before so I started with 3 tablespoons of Miracle Whip and about 1/2 teaspoon mustard. Mash very well.
4. Cut pickles into very tiny pieces. I buy the little midgets and then slice down them one way and then the other so that when I cut crosswise I have 4 pieces of pickle with each cut.
5. Stir pickles into the mix, and you are just going to have to taste from this point on to see where you need to go on your seasoning. If, like us, you like a little sweeter egg, add a bit of sugar, stir, and taste again.
6. Once you like what you’ve made, scoop your filling into your egg whites.
7. If you want to decorate as footballs, cut tiny pieces of green onion tops and place on eggs to simulate the laces of a football.
8. Chill till ready to serve. Go Indians!