Recently, my Mom read that passing down cookbooks from mother to daughter is a way of preserving a family’s history. So in that vein, she gifted me with two cookbooks that my grandmother received as wedding presents in the 1940s: The Settlement Cookbook and the Watkins Salad Book.
My mother tapped the books. “Every time we made peanut butter cookies, it was always from The Settlement Cookbook.” she said. “Every time we made deviled eggs, it was always, always from the Watkins Salad Book.”
True to her word, when I paged through the Watkin’s Salad Book back in NYC, I found a permanent bookmark glued to the page for “Deviled Egg Salad.”
Deviled eggs are a food I always associate with summer cookouts. So with the Fourth of July right around the corner, I thought I’d share with you my family’s recipe.
Deviled Egg Salad
From the Watkins Salad Book (1946) by Elaine Allen
6 hard boiled eggs
1/4 tsp Powdered Mustard
1 tsp vinegar
1 tsp melted butter
1/4 teaspoon ground red pepper
1/4 teaspoon Salt
1-2 tablespoons Diced sweet pickles (optional)
I hard-boil my eggs according to Martha Stewart’s instructions, which I’ve found to be the best.
1. Slice the eggs in half and scoop out the yolks. Place the yolks in a bowl.
2. Mash up the yolks with seasonings, vinegar, butter and just enough mayonnaise to moisten. Season to taste–I did not have ground red pepper, so I used Cayenne pepper, which was equally as good. Mix in diced sweet pickles.
3. Refill egg whites using a spoon or pastry bag. Sprinkle with paprika and chill.
Serve and enjoy!
For more on deviled eggs, including history and recipes, visit The Deviled Egg Gourmet.