PARSONS COLUMN:Deviled eggs just got a bit easier

On Saturday, my mother-in-law and I spent two delightful hours at All Saints’ Episcopal Church at the Tupelo Garden Club’s first-ever “Tablescapes” event. For almost an hour we walked around the parish hall, oohing and aahing over a dozen elaborately decorated tables, complete with linens, dinnerware, candles, flowers and other finery.
Then, we spent an hour being entertained by Martha Hall Foose, a former Viking chef who is now a cookbook author. Martha shared cooking advice, introduced us to some useful kitchen gadgets and showed us how to make a no-fail pie crust from scratch.
She also read some passages to us from her cookbook, “Screen Doors and Sweet Tea,” which has been nominated for the James Beard award for American cookbooks.
Almost all the food served at Tablescapes was prepared from recipes in Martha’s cookbook. From pimiento cheese to chicken salad to strawberry cupcakes, everything was delicious.
When I got home Saturday afternoon, before heading to the soccer field for a tournament my son was participating in, I took another chance to peruse the cookbook, which my husband gave me last year for my birthday. I was intrigued by Martha’s deviled egg recipe and the tips she gave for peeling boiled eggs.
First, she said to buy eggs close to their expiration date because they’re easier to peel. In years past, I’ve bought eggs the day before I planned to boil them, which might explain why they’ve been near-to-impossible to handle. She also said to gently crack boiled eggs (after they’ve been cooled under running water for 5 minutes) and place them back in cold water for 5 more minutes before peeling.
At our house, we usually make deviled eggs twice a year: Easter and the Fourth of July. I don’t know if I’ll try Martha’s deviled egg recipe this Easter or stick with my own, but I’ll definitely keep her tips in mind. Here’s her recipe, if you want to try it. I’m sure it’s wonderful.
Sold My Soul to the Devil-ed Eggs
12 large eggs, hard-boiled, peeled and split lengthwise
1 teaspoon fine sea salt
2 green onions, white and green parts, finely chopped
2 tablespoons unsalted butter, softened
1 tablespoon dill pickle relish
1 teaspoon yellow mustard
2 tablespoons mayonnaise
Paprika, for garnish
In a small bowl, mash the egg yolks with a fork until smooth. Stir in salt, onions, butter, relish, mustard and mayonnaise. Spoon or pipe the mixture into egg-white halves. Sprinkle with paprika.
Ginna Parsons is the Daily Journal’s food/home/garden editor.

 

Ginna Parsons/Daily Journal