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Grandma Dee Dee's Deviled Eggs
This is my best attempt at re-creating my Grandma Dee Dee's summertime favorite, deviled eggs. This is one of those foods that I grew up with, and associate my grandma with. She made these with a special kind of love that, well, just made them taste better when she made them. Y'all know what I mean! Ingredients
- 8-12 Fresh, hard boiled eggs
- Approximately 5-10 deli-style, thin-sliced ham slices, minced very fine; I use a food processor
- Mayonnaise, to taste
- Prepared mustard, to taste; you can vary the outcome of this recipe with different gourmet mustards
- Dry mustard, to taste
- White pepper, to taste
- Paprika for color and a bit of extra flavor; don't overdo it, though
Directions
- Hard boil eggs; let completely cool before removing shells; I usually boil more eggs than I intend to make into the deviled eggs because, invariably, you will lose a few during the shelling process
- Slice the eggs lengthwise
- Remove the hard boiled yolks into mixing bowl
- Set the empty whites aside on a serving platter
- Add minced harm to yolks
- Add Mayonnaise to yolks
- Stir until well-blended; at this point, mixture should be firm and moist, not dry, but also not too wet or soggy; I blend by hand
- Blend in the remaining ingredients, again taking care not to overdo it with the prepared mustard or the mixture will be too wet and soggy and too "mustardy"
- Fill the empty whites with approximately one tablespoon of the yolk filling, give or take
- Garnish with pinch of paprika
- You can experiment with lots of other flavors for your filling; e.g., shrimp or other seafood is excellent, as are capers. Find a variation that you like!
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