Deviled Eggs

Ingredients

• 6 eggs (makes 12 halves) — use old eggs
• 1 tablespoon mayo (mayonnaise)
• 1/2 teaspoon mustard
• Salt, pepper and paprika to taste
• Optional: 1 teaspoon pickle juice or lemon juice or pickle relish

Steps

1. Use old eggs. Put in pot, cover with an inch of cool water.
2. Bring to a boil, reduce heat to a simmer and cook for 8 to 10 minutes.
3. Remove from pot and put in ice cold water for 1 minute before peeling.
4. Slice eggs lengthwise and remove yolks.
5. Combine a dozen-half yolks with a tablespoon mayo and a half teaspoon mustard, then add salt, pepper and paprika to taste.
6. Can add a teaspoon pickle juice or lemon juice or pickle relish.

Notes

Rosie_Lee.10.jpg is Rosie’s handwritten card (all caps) adapting the Garden & Gun article.

Article tips (underlined): start with eggs a few days removed from the nest; cover with an inch or so of cool water, bring to a boil, once sputtering reduce to a low simmer and cook eight minutes; shock in an ice water bath for 30 seconds before peeling; add a teaspoon of lemon juice and a tablespoon of pickle relish. Also suggests butter for creamier eggs, Tabasco or grated horseradish for spicier.

Part of the card is cut off or missing: Rosie_Lee.9.jpg: right column runs to the edge (“teaspoo\[n\]” cut) and the last line (“cook for eight minutes”) is partly cut at the bottom; Rosie_Lee.11.jpg shows the full text, so nothing is lost.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.