NEVER Make Deviled Eggs This Way Again — Try This Old FARM Christmas Trick

Find All my recipes in one place! Otis Granger Cook Book: https://otisgranger.com/ There's a plate on every Christmas table and at every church Christmas supper that empties first: deviled eggs. And there's always one woman whose eggs nobody can match. Since she's been gone, somebody in your family has tried, same eggs, same paprika, same plate, and they never taste the same. It isn't your fault. It's what the card didn't say. In nearly every house I clear there's a glass deviled egg plate in the back of the china cabinet. The reason Grandma's tasted better was never on that plate. It was in a pint jar in the icebox door. ⭐ RUTH'S CHRISTMAS EVE DEVILED EGGS (24 halves, one plate) THE 7 PIECES + THE EIGHTH: 1. EGGS: 12 eggs about a WEEK old (fresh eggs won't peel). Lay them on their sides overnight to center the yolks. 2. COOK: steam 13 min (basket over 1 inch of boiling water, lid on), OR cover with cold water by 1 inch, bring to a boil, lid on, off the heat 12 min. No hard boiling = no green ring. 3. COLD: straight into ice water, 10 min. Crack all over, roll, peel from the fat end. 4. CUT: lengthwise with a thin knife dipped in water and wiped between every egg. 5. YOLKS: push them through a wire sieve (or ricer) while still warm. No lumps. 6. SEASON: 1 tsp yellow mustard, 1 spoonful pickle-jar vinegar, a pinch of salt, pepper. Taste it. It should be sharp. 7. FILL: heap it high (spoon or a bag with the corner snipped), sweet paprika + one parsley leaf on top (red and green for Christmas), covered and cold at least 1 hour. 8. THE TRICK: NEVER THE JAR. Make her BOILED DRESSING while the eggs cook: in a small saucepan stir 3 Tbsp sugar, 1 Tbsp flour, ½ tsp dry mustard, ½ tsp salt. Whisk in 1 egg, then ¼ cup cider vinegar + ¼ cup water. Medium-low, stirring the whole time, 5–6 min, till thick like pudding (don't boil hard). Off heat: 1 Tbsp butter, then 2 Tbsp cream. Stir about ½ cup, WARM, into the warm sieved yolks. THE HONEST WORDS: • Cook the dressing till it's thick (160°F+). It has egg in it. • 2 hrs out of the icebox at most, 1 hr on a hot day. Carry the plate on a pan of ice. • Make-ahead (Christmas Eve is busy): cook the eggs and dressing the day before, keep whites and filling apart, fill the morning you serve. • Leftover eggs: 2 days. Leftover dressing: in a jar in the icebox up to a week. It makes the best potato salad you'll ever eat, and it's wonderful on a leftover Christmas ham sandwich. • Grew up on the jar? Try half and half the first time. • No wheat: ½ Tbsp cornstarch for the flour. Less sweet: 2 Tbsp sugar. Who made the deviled eggs on your Christmas table? Did she use the jar, or cook her dressing? Paprika, olive, pickle, something red and green on top? I read every one. Merry Christmas, from our table to yours.