Deviled Eggs with Horseradish and Dill
By Sue Lau | Palatable Pastime
It’s #NationalPicnicDay so hopefully the weather will cooperate in allowing us to have some sunny gorgeous days to pack our meals to the outdoors, or at least to the backyard patio.
Funny how making recipes brings back memories. Some things, like fried chicken, bring back memories of my dad and older male cousins packing their tackle and gear and taking us to a fish camp not too far from Grand Marais state park in southern Illinois. Other times we would try to snag a picnic table at places like Cahokia Mounds State Park. Mom would invariably make her potato salad.
When it was my turn to adult and cook the food, I had been living off in Mississippi. Bill was in the Air Force and air force wife (unpaid military) were often put upon to make food for gatherings and events. You know there was one lady who insisted upon making deviled eggs every time.
Oh yeah, we know how easy they are to make, and we are not unaware of the low price and minimal prep time. But she insisted on making that every time and would not let anyone else have it. And you know I love cooking but sometimes a girl wants a break, and other girls ought to give it a break.
And today I am sharing a deviled egg recipe because time passed, and I finally got away from that Egg-C-D woman so I can make them pretty much whenever I want. I can be a little snarky and say that whenever I saw her at the base commissary, and I am not ashamed to say that every now and again I would glance over someone’s cart/buggy to see what they had. And yep, she had a thing besides eggs. It was ground beef. And no other meat. Every single time.
I guess if someone could have heard my thoughts they would hear me waxing on the ways one could prepare that beef, like Bubba in Forrest Gump with every way one could cook shrimp.
Hamburgers…tacos…hamburger helper….god help her….meat loaf…meat balls….mystery meat….hockey pucks…salisbury steak….chopped steak….hamburger gravy….meat sauce….what other ways do you think she made the mince? I suspect she had it every day.
And did I mention while she gabbed with me she would glance over the ground beef and whine how since she had gotten pregnant she could not stand the smell of ground beef. And we had both been trying for a child for a number of months and she being the fertile one went further to tell me that if I lifted my behind in the air after the great deed I might just have better luck.
And I just stood there blinking, taking one for the team trying not to say anything untoward.
You know me and my mouth. It was difficult. Fiddlesticks. Headstands. Bedstands. <snort>
It’s a #truestory. And please don’t tell me how you have ten kids and are a professional gymnast. specializing in…handstands.
So that’s my deviled egg story. This kind of story happens with food there is not much to say about. I didn’t really feel like going into the culinary history of horseradish so thought my grandstanding story would suffice. Let me know if it made you laugh.
Deviled Eggs with Horseradish and Dill
- 4 hard-cooked eggs, peeled
- 4 tablespoons mayonnaise
- 1-1/2 teaspoons prepared horseradish
- 1 tablespoon chopped dill pickles or dill relish
- salt and pepper
- garnish with chopped parsley or chives
- Slice eggs in half and scoop out the yolks.
- Mash yolks with a fork and stir mayonnaise, horseradish, pickles, salt, and pepper together until smooth.
- Pipe filling into cavities of eggs and garnish with chopped parsley or chives.
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