Miss Daisy's Deviled Eggs

"Yes, Miss Daisy!" That's what my relatives said when I made this recipe three or four times while they were holiday houseguests. Seriously, each time I would make this recipe, my relatives would wolf down the finished product within minutes like Peter Griffin ate soup in the Family Guy episode where he found out he was retarded. Just inhaled the eggs. I'm not even sure they chewed.

This recipe really isn't anything complicated or difficult. It's just very, very good. Simple, standard, even a bit pedestrian. The "unique" additions are pretty basic, too - just Worcestershire sauce and some green onions. But as was noted months ago when this blog began, anytime a deviled egg recipe seems like it's missing something, it's missing pickle relish. And sure enough, Miss Daisy includes pickle relish in this recipe.

Here is the recipe:

6 hard-boiled eggs, peeled and chilled
1/4 cup mayonnaise
3/4 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 green onion, finely chopped
1 tablespoon well-drained pickle relish
paprika for garnish

1. Mash egg yolks until smooth.
2. Combine yolks, mayonnaise, Worcestershire sauce, mustard, salt, and pepper and mix until smooth.
3. Stir in onion and pickle relish.
4. Spoon mixture into egg whites.
5. Sprinkle with paprika.


Above: adding the mayonnaise, Worcestershire sauce, and mustard

Above: adding the salt and pepper


Above: adding the onions and relish; and the finished product

A couple of interesting notes about this recipe. First, Miss Daisy specifies that the hard-boiled eggs be chilled prior to cutting them. So I did this, and the egg whites seemed to be a little more firm than usual. I didn't prefer them this way, but they were not bad or anything - just a different texture that I wouldn't necessarily duplicate. Second, Miss Daisy specifies that the pickle relish be "well-drained." I tried both ways, and amazingly, draining the relish DOES make a difference. The filling is just a little too runny with undrained relish, whereas it's perfect with well-drained relish.

Here are the scores:

Overall: 79 out of 100
Texture: 19 out 20
Flavor: 18 out of 20
Uniqueness: 12 out of 20
Appearance: 13 out of 20
Ease of preparation: 19 out of 20

Comments?