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Deviled Eggs - 3-23-08
Marshall Astor from San Pedro, United States [CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons
A recipe from Fannie Farmer’s 1896 Boston Cooking-School Cookbook was one of the first to use mayonnaise as a binder for the filling of “stuffed eggs.” Of course, mayonnaise wasn’t commercially distributed in the U.S. until 1907, so it wasn’t commonly featured in deviled egg recipes until much later.
“Bring 6 eggs to a boil. Once cooked, place the eggs in cool water until they are completely cool. Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolk and place them in a small bowl. Use a fork to mash up the yolks. Add 3 tablespoons mayonnaise, 1 1/2 teaspoons mustard, 2 dashes of vinegar, and 1/4 teaspoon garlic powder. Mix until smooth. Add salt and pepper to taste. Spoon the mixture equally back into the whites.”
* Eleanor Rose’s secret ingredient: To enjoy the Southern version of Fanny’s recipe, add a ¼ teaspoon of sweetened condensed milk to the mixture to make your “stuffed eggs” devilishly good!
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