My mother used to make deviled eggs like nobody's business. The recipe is in one of her old, yellowed recipe binders in her distinctively lovely handwriting. I have taken this recipe and added some celery for crunch and a little cayenne pepper for heat. This egg salad can be served on a bed of lettuce or between two slices of good bread. —Waverly
Creole or Dijon mustard
celery, finely chopped
capers, rinsed and drained
finely chopped fresh parsley
cayenne pepper or to taste
salt and freshly ground black pepper to taste
bib lettuce or slices of your favorite bread to serve
HARD BOIL THE EGGS: Fill a large pot with cold water. Add the eggs. Bring the pot to a boil over HIGH heat. When the water reaches a boil, cover the pot and boil for one minute. Remove the pot from the heat and set it aside, still with the cover on. Let it sit for 6 minutes like that. Drain the water from the pot and then run cold water over the eggs until they are cool enough to handle. Tap the shells to break them and then peel. Place the eggs in a medium bowl and mash them with a fork.
MIX: In another medium bowl, combine the mayonnaise, mustard, celery, capers, dill, parsley, and cayenne pepper. Season this to taste with salt and pepper. Add the mashed eggs and stir everything together until it is combined. If you are not serving this right away, cover and refrigerate.
SERVE: The egg salad may be served on a bed of bib lettuce or between slices of good bread with any kind of greens or lettuce.
Waverly used to be a lawyer and is now a mother 24/7. She has made a commitment to cooking for her family and absolutely loves it even when her family does not. She is teaching them, one meal at a time, to enjoy wholesome homemade food. She abhors processed food but recognizes its insidious nature and accepts the fact that her children will occasionally get some Skittles, Doritos, or the like. Her philosophy and hope is that if she teaches them well at home, they will prefer wholesome healthy foods when they go out into the world without her.