Carol Parker: Yo' Mama's Deviled Eggs

Published 07/08 2014 12:28PM

Updated 07/08 2014 12:47PM

Carol Parker is with guest Jo Manhart making a mother's classic dish.

Yo’ Mama’s Deviled Eggs

6 hard-cooked eggs, peeled, cut in half, yolks mashed in a bowl
¼ cup plus 1 tsp. mayonnaise
2 and 1/2 tsp. Dijon mustard (or use plain yellow mustard for milder flavor)
¼ tsp. garlic powder
1 TBS sweet pickle relish, drained (blot up excess liquid)
Salt/pepper to taste
Paprika for sprinkling on top.

Combine the thoroughly mashed yolks with the mayo, blend mustard, garlic powder, relish. Taste, then add salt/pepper to your liking. Fill the egg whites evenly with the mixture. Many people sprinkle paprika on the finished halves, but why not a crisp-cooked bacon curl, or a slice of pimento-stuffed green olive? (Superb tip for hauling deviled eggs by the dozen or the hundreds to a large event: Mix the yolks as usual, put into a heavy ziplock bag, put the bag into the ice chest. You may want to rinse the whites to remove any yolk residue, than put the whites in a Tupperware container – or in ziplock bags - in cold water. Put that in the ice chest also. When you arrive, drain the whites on paper towels, set them on your serving tray, snip a small corner out of the yolk bag and squeeze the yolks into the whites as if the bag were a pastry tube.)

Deviled Egg Potato Salad I have to say this takes longer than I usually spend on potato salad, but it’s remarkable, memorable and your family/guests will love it.

8 hard-cooked eggs, peeled and halved lengthwise, place yolks in a bowl, save whites.
8 cup mayonnaise
¼ cup Dijon mustard
2 TBS dill pickle relish
1 tsp. hot sauce (as Tabasco or other brand)
1 tsp. salt
1 tsp. paprika
Mix the above seasonings with the yolks, which you’ve mashed with a fork until crumbly, stir until smooth.

2 pounds boiled-until-tender red potatoes, halved or quartered
2 stalks of celery, chopped thinly
¼ cup green onion, sliced thinly
2 TBS chopped fresh parsley (I use frozen fresh parsley which I always have in the freezer)
1 TBS chopped fresh dill (worth going to buy it, adds ‘zing’)
Chop the egg whites and place in a large bowl with the cooked potatoes, celery, onion, parsley and dill. Pour the mixed seasoned yolks over the potatoes, gently tossing until well combined. Refrigerate until ready to serve. Garnish with additional parsley and dill just before serving if desired.

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