Carol Z’s Deviled Eggs

I snatched mom’s deviled eggs recipe over a quick phone conversation, and had just enough time to write down the ingredients.  It is Gold!

But this is yet another 40 or more year-old recipe where there is no recipe. And that means the ingredient amounts vary with the number of eggs boiled. The rest of the ingredients are combined to just highlight – to devil – the egg yolk, not take it over.

Deviled Eggs
Eggs, hard-boiled
Ham (or any smokey meat, i.e. bologna, bacon, etc.), chopped very fine
Dill pickles, chopped very fine
Celery, chopped very fine
Dry mustard (not hot)
Hellman’s Mayonnaise
White Pepper
Salt
Garnish with Paprika.

Split the eggs in half with a sharp knife (lengthwise). Remove the yolks to a mixing bowl and decoratively arrange the white ovals on a serving dish.

Mash the yolks and start to mix with about a tbsp. of Mayonnaise, then add small, equal amounts of the remaining ingredients (except Paprika), to taste; adding more mayonnaise, if needed. The mix should form a light, airy paste that can be spooned, or piped with a pastry bag, into each oval egg white. Decorate with a sprinkling of Paprika.

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