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ANN PORTER'S DEVILED EGGS
INGREDIENTS:
8 eggs
1 tablespoon sweet pickles, chopped
1/2 teaspoon sugar
Salt to taste
2 1/2 tablespoons Duke's Mayonnaise Pepper to
taste
Boil eggs until done. Remove eggs shells and slice eggs long way. Take
out egg yokes and place into a mixing bowl. Add sweet pickles, sugar,
pepper, salt and mayonnaise and mix thoroughly. If mixture too stiff,
add a little vinegar from the pickles. Spoon egg yoke mixture back
onto each egg white and sprinkle with paprika for presentation. Also,
if mixture is too thin or loose add a little instant mashed potatoes to
stiffen the mixture up.
Note: This deviled egg recipe has been made by "Mama" for over
60 years.
It is one of those recipes this is worth passing down through the family and
it used by my bride "Tweet" and both our daughters, Laura and Lisa is using
it also. My brother Allen and Sister Sue Pettigrew continues to use it too.
Dukes Mayonnaise is a South Eastern product and might not be available
nationwide and would not recommend using a salad dressing or watered down
version (low-cal) of mayonnaise. Duke's brand is the real deal! Also my
bride will boil a couple extra eggs whereby she can really stack or pile up
the deviled mixture onto each egg white.
Recipe from Ann Porter with comments by Mickey Porter February 18, 1999.
Joyce Porter aka my bride and her Deviled Eggs in the background
12-25-08. A green bean casserole in the foreground!
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