Wednesday, April 01, 2020
In normal times even though there are only two of us (and two cats, Niño and Niña) when I cook (I have been the designated cook for years) I plan for family to drop in. That is not the case now.
So today when I was thinking of our day’s menu I thought of devilled eggs perhaps served with steamed vegetables on the side.
No devilled egg is ever very good unless it contains homemade mayonnaise. The recipe for it has always been in mother’s Recipe for Two — Mary Lou Glass — 1947 — John Wiley & Sons, Inc, New York — Chapman& Hall, Ltd. London.
Only in today’s scanning of the book for this blog have I found out that the author was living in Austin, Texas, a place I would know well by 1957.
There is no connection, besides a possible thought of Easter coming up, for eating devilled eggs today.
To make the devilled eggs I boil them for 8 minutes. I chop up very finely, red pepper, onion, celery and parsley. Once I mix that with the mayonnaise I garnish them with cayenne pepper. I modify the Glass recipe by substituting the vinegar for lemon juice. I make sure the mustard is Keen’s.
Originally published at http://blog.alexwaterhousehayward.com.