Grandma Dorothy’s Deviled Eggs for #LetsLunch

Grandma Dorothy's deviled eggs were one of my favorite family dinner dishes.

It sound like a Black family movie cliche, but growing up near Chicago, my family got together for big family dinners a la Soul Food. Nearly every weekend, my parents, siblings and I would pile in the car and make the hour drive from the Northwest suburbs to Chicago’s South Shore neighborhood.  We couldn’t wait to visit the gorgeous three story brownstone that my Grandma Dorothy shared with her sister Aunt Fannie and Uncle Willy.

Aunt Fannie always had an amazing dessert ready: a caramel cake, chocolate meringue pie, strawberry cheesecake or maybe a three-layer coconut cake with caramelized pineapple in between. I loved sweets like the fat kid in 21 Questions loves cake (still do) so I was always more partial to Aunt Fannie’s cooking.

To be fair, my Grandma made a stellar banana cake with a baked-on crust and did some pretty good punches too; I loved stealing tastes of the sherbet punch with sweet sparkling wine or the orangy Southern Comfort punch. But Grandma Dorothy was more serious and practical, so she specialized in the savory dishes: pepper steak, pots of collard greens, cornbread stuffing, sweet potato casserole with marshmallows and deviled eggs.

It’s been years since I sat down to one of those dinners, and I miss them.

When I heard the theme for #LetsLunch was side dishes, I panicked for a minute. Though I can cook up a pot of mustard greens, melt marshmallows on top of sweet potatoes and mix up some stuffing, I don’t actually have a family recipe for any of these. And this week, I sure haven’t had time to cook anything elaborate.

But a quick call to my mom and Grandma Dorothy – who turned 96 this year – yielded her recipe for Deviled Eggs.

Grandma Dorothy’s Deviled Eggs
eight hard-boiled eggs, thoroughly cooled
1 heaping tablespoon finely chopped pickle relish (without the liquid)
1 or 2 tablespoons mayonnaise
1 teaspoon prepared mustard
Dash salt   (optional)
Dash white pepper
Dash sweet paprika
Carefully slice the cooled eggs in half lengthwise. Remove yolks and mash them, mixing in the relish, mayonnaise, mustard salt (if using) and white pepper.
The ideal stuffing  consistency is about that of mashed potatoes. Add more pickle relish or  mayonnaise as desired or needed.
Carefully spoon the seasoned egg yolk into the openings of the egg whites. Sprinkle with sweet paprika. If you like, Garnish with lettuce and parsley sprigs or chives.
Note: If I wanted to do a twist on these, I’d mix in a tablespoon of: bacon bits, crumbled blue cheese, caviar, cheddar cheese and sprinkle of cayenne.
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8 Responses to Grandma Dorothy’s Deviled Eggs for #LetsLunch

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  3. Never had relish with deviled eggs, interesting addition, also liked your suggestions for additions. Congrats to your grandma at 96, wow!

  4. Pingback: Roasted Parsnips, Carrots and Delicata Squash Tossed with Sautéed Mustard Greens : Savor The Taste of Oregon

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  6. Rashda/Mina Khan (@SpiceBites)

    OMG, your post made my mouth-water. I haven’t had good soul food since I moved from Houston…and sometimes simply crave it.

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  8. You had me at caramel cake…what wonderful family dinners those must
    have been! My mother made deviled eggs, too, and we always had them with cold fried chicken for family picnics. These sound a lot like hers — simply delicious.

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