Adapted from a Serious Eats Recipe
When I was looking for recipes for Mother’s Day and Miriam’s birthday, Miriam sent me this one. This turned out to be a fairly tricky recipe with several structural problems. Scooping out the right amount of space was very difficult. All of the eggs over flowed their avocado containers making a mess of the pan. The eggs also came out tough and leathery.
Eggs Baked in Avocado
My mother, Claudia’s recipe for deviled eggs was fairly standard for the Fifties. My wife, Jan, is very unadventurous when it comes to deviled eggs—a little mayo, raw green onion, a bit of pepper & salt, and she won’t kick if I top it with a sprinkle of paprika. When I am making deviled eggs just for myself—if she is away on a trip or something—I like to push the boundaries.
Karl’s Fried Green Onion and Ham Deviled Eggs
My mother, Claudia’s recipe for deviled eggs was fairly standard for the Fifties. This is mostly a Southern (US) recipe. If you went to any church potluck back then, someone would bring these deviled eggs. Everyone’s home recipe was virtually identical, so they almost always tasted the same. Continue reading