Wednesday, January 25, 2006

Deviled Eggs

After our post yesterday about Ocracoke pot-luck dinners a reader made this comment: "Post some recipes.....this kind of writing makes everyone hungry and curious. What makes the deviled eggs special or the lima beans? Help us out here."

Well, since I usually bring the deviled eggs here is my recipe:

6 hard-boiled eggs
1/4 tsp. salt (or maybe a bit more)
1/4 tsp. pepper
1/2 tsp. dry mustard (sometimes I put in regular mustard)
1 tbsp vinegar (sometimes a dollop more)
2 tbsp mayonaise

Cut the eggs in halves. Slip out the yolks. Mash yolks with a fork. Mix in the rest of the ingredients (except the paprika). Refill whites with mixture (heap up lightly). Sprinkle with paprika.

You may notice that there is nothing exceptional about this recipe, although I think the vinegar gives the eggs a nice tangy flavor. But it was the recipe my mom & dad always used when they brought deviled eggs to pot-lucks, and that makes it special, particularly for all the folks who remember them.

As Gary Mitchell points out in his essay, "The food doesn't have to be anything special, except that it comes from the hands and heart of somebody you know and love, and somehow it just tastes twice as good 'cause of that."

Our current monthly Ocracoke Newsletter is Gary Mitchell's essay "I Believe in Pot-Lucks," published January 23, 2006. You can read it here:


1 comment:

  1. Anonymous11:20 AM

    Don't know what your readership level is, but be advised there's at least one soul out here in the wilderness who appreciates regularly dipping his toe in the waters of Ocracoke, even if virtually. I attempted to reply a week or so ago, asking for photos of your beachcombing treasures. Apparently my message didn't get through, but you followed up on your own with the photo of your recently found seashells.

    We missed Ocracoke in 2005 but hope to be down in July. Cheers from a snowy Pittsburgh. And "Go Steelers!"