KEEP THE DEVIL OUT OF YOUR HOLIDAYS – MAKE GOLDEN EGGS
Being raised in a Christian home made a little tweaking necessary to some holidays. For example, in my parents’ home we were not allowed to watch the T.V. show “Bewitched” because she is a witch. I always added additional wise men to the nativity scene because it doesn’t say there were three of them only (I know…part of it was I am a smart-aleck). We could only dress up as “nice” characters at Halloween (Sorry, Twilight fans…no vampires). We all know that at every good party, holiday, church potluck someone always makes deviled eggs. My mother did not want to use the word devil or invite him in to our socials so we always made “golden eggs.” Mothers, you gotta love ‘em. I am now passing on to you my rendition of “golden eggs.”
Some of my Thanksgiving/ Christmas recipes were tweaked from Texas Holiday Cookbook by Dotty Griffith
Golden Eggs
6 Hard-Cooked Eggs
3 tablespoons mayonnaise, salad dressing or your might try half-and-half
½ teaspoon ground mustard (or in desperation use table mustard)
2 tablespoon sweet pickle relish (Tammie, you can use dill relish if you must)
½ teaspoon salt
1/8 teaspoon pepper
Peel the eggs. Cut the eggs in half lengthwise. Carefully slip out the eggs yolks into a small bowl or food processor. Put mayonnaise, mustard, relish, salt, pepper and eggs in the container with the egg yolks and either mash with a fork or food process until smooth and creamy.
Take a Zip-lock baggie and fill the egg yolk mixture into one of the bottom baggie corners. Snip a small corner, about ½ inches, off of the baggie and squeeze the egg yolk mixture neatly into the cavity of your egg whites. Lightly sprinkle Paprika over the top of the eggs for a garnish and to taste. Cover and refrigerate up to 24 hours.
We always make an 18 count package of eggs into golden eggs because we love them so much. Don’t tell, but I have been known to make them just for myself for lunch when no one is looking. J
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