Here we continue with the summer classics theme and the search for the perfect recipe. To briefly recap, I finally had the “aha” moment, or perhaps the “duh” moment in realizing that the classic picnic foods are challenging to recreate because we have each had sampled several truly good versions and more than our fair share of barely passable versions. Think of the last time you had some totally ho-hum potato salad and wished to be eating your favorite version.
Tasting a brand new to you dish that is delicious is considered delicious because its tasty and also because there is no benchmark comparison. Compare that with the classics, such as when Aunt Millie always brings the deviled eggs to the BBQ because hers are the best, and you quickly realize how intimidating these simple dishes are. Reputations are on the line here people!
So, I love eggs. One egg scrambled with lots of veggies, or a nice little quiche, or deviled, or even poached (the test of a good diner line cook). Somehow the Love for Deviled Eggs gene was not passed along to my children, so I only make them when we’re having friends over. For a few years I made deviled eggs that made me sing, but no one ever took a second. A bit of curry powder in the yolks? Brilliant only in my mind. Some horseradish perhaps? Only I was pleased. Extra parsley? Cilantro? Watercress? No, no, and more no. Finally I realized the obvious: no one wants creativity in a classic at our backyard BBQ gatherings.
With a little guidance from Paula Deen, these Fly Off the Plate Deviled Eggs were created. And I’ve never looked back. In public.
8 large eggs, hard boiled and peeled
1/4 cup mayonnaise
2 TBS sweet pickle relish
1 1/2 tsp Dijon mustard
Salt and pepper, for taste
Paprika, for garnishing
1. Halve 8 eggs lengthwise. Remove yolks and place in a small bowl.
2. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
3. Fill egg whites evenly with yolk mixture. Sprinkle lightly with paprika.
- Do taste the mixture to make sure it is salted properly. Salt makes a big difference in egg dishes.
- I use the ol’ zip lock back trick for filling the egg whites. Just scoop the yolk mixture into into a bag, cut off one corner, and use it like a pastry bag to fill the egg white shells.
- Feel the need to add just a little more mustard? Don’t. These are perfectly balanced.
- As for the “fly off the plate” in the title, yes, yes, yes they do!
- Other classics posted on Livin Local: potato salad and “baked” beans