Carol's Devilish Eggs



Mom and Dad in Hawaii in 1989



About 20 years ago my mom told me about Durkee's Sauce. She said she first bought it when we went cross-country in 1967. She got it because someone said it was terrific to add to egg salad. And after making her egg salad with Durkee's Sauce, we all agreed. So with that in mind, I tried to add a dried mustard powder and honey to make up for the Durkee's flavor, but sadly to no avail! But ever since I moved to Colorado, I have found Durkee's Sauce in most grocery stores here. So I now make my deviled eggs with this terrific sauce in it.

Carol's Devilish Eggs:

1 doz to 18 eggs - boiled

1 cup mayonnaise - Best or Hellman's tastes better

2 tbsp Durkee's Sauce

1 tsp salt

1/2 tbsp pepper

Paprika for decoration

I usually buy the eggs from SAM'S Club and boil up the whole carton since they come with 18 in a carton. Some I may make into egg salad and the rest into deviled eggs unless I am having a large party, then I cook up all 18. Boiling eggs to be hard and not a mess uses a couple of techniques. First place eggs gently into stock or deep pot and then add cold water. Make sure the water covers all the eggs by at least an inch. Bring to boil using medium high temperature since you to do not want to rock and roll the eggs and make them break in the water. Once they have boiled for about 20 minutes, turn them off and let sit until warm. Now drain water out and gently take eggs out of the water into a bowl. This is a new trick I learned after clogging my garbage disposal!!! Take a double paper towel and line in your sink. Start to run your water on a slow but steady drip. Take an egg and crack along the top or "peak" of the eggs. Remove the shell gently with the side of your finger as you run it under the water and the shells fall to the paper towel. Allow the water to get in between the shell and the egg. This helps to avoid breaking the eggs when you peel them. Repeat this until all eggs are peeled.

Now split the eggs in half and remove the yolk from each egg and place into a separate bowl. Take the "white" and start to place on an egg platter or a regular dish. Repeat this until all eggs are split and the yolks are in the bowl. Now I use a pastry cutter but you can also use a potato masher to mash the egg yolks. Then add the mayonnaise and Durkee's Sauce. Mash until well mixed. Taste and add more mayonnaise or Durkee's Sauce if needed. Now I take my electric mixer and beat the yolk cream mixture to make it even more creamy and less lumpy. Again add more mayo or sauce if you think it needs it. Now add the salt and pepper to taste.

Take a large Ziplock bag and cut one of the corners. I usually use one of my pastry decorator nozzles and insert it into the hole in the bag so that the cream comes out in a pretty shape. Now I load the yolk cream into the bag and start squeezing it out into the "whites" sitting on the platter/dish. You do not want to overload the first couple and not have enough for the rest so be more sparing at the beginning as you can always go back and put more cream on top. When you are done, sprinkle with Paprika. Cover with plastic - NOT FOIL - and refrigerate for at least 4 hours.

I served this yesterday at my Father's Day BBQ and I had 36 eggs for 12 people and only 3 were left. Great appetizer for any party!!!

Mexican Cob on a stick



Memo, Monica, Abuelita, Carmela and Pablo
in 1987, Mexico City.



When and if you ever get the chance to visit Mexico, don't be afraid to eat some of the foods from the street vendors. I mean some things I ran from like cow brain tacos, fruit drinks make with mostly unprocessed local water etc. But one of my favorites and that of my kids was corn on the cob - on a stick!

The last time I was in Mexico City was in 1987, wow, 35 years ago! And it only feels like yesterday! Anyway....while we were there we took the kids and visited the Park at Coyoacan. I remember this distinctly because it was a beautiful park surround a huge Catholic Church and some very old and beautiful building in the heart of Coyoacan. This neighborhood was quaint and many street were still cobble stone. Most weekends there were street vendors selling all kinds of wares and foods. This particular day that we went, there was an artist that created paintings with spray paint. He took cardboard and created celestial looking paintings using different objects like plates, cut out paper and then once he was done, he used hair spray and lit the hairspray on fire to seal the paint and create a glazed look to the final painting. I remember Memo being especially fascinated with this process since he has always like painting. He still has the easel I bought him!

While roaming the park, we saw a Mexican Corn on a Stick vendor and all enjoyed this traditional "antojito".

Mexican Corn on a Stick:

One ear of corn for each person - unless they want more! Husked

Mexican Cream - buy in a Mexican Store - I have substituted sour cream

Mayonnaise - some Mexicans like this instead of the cream

Queso Fresco - in the ethnic area of any store today - grated

Chile Piquin - buy in a Mexican Store - comes in a bag near the spices

Salt and Pepper

Skewer Sticks - heavy duty ones

Cut the ears of corn at the bottom of the cob so they are flat. Add to salted boiling water and boil for about 8-10 minutes until tender. Remove and allow to cool slightly. Pick up a cob using a clean dish towel and push the skewer into the softened centered of the cob as high as possible. Lay them out on a platter and then put the cream, mayonnaise, cheese, Chile Piquin, salt and pepper out separately. Let each person season their own!

When we have a barbecue, I take the skewered corn out to the grill and place them on the hot grill to add that little bit of roasting which gives it an even better flavor. Only leave them on a couple of minutes each side and serve to your guests immediately.

A unique and fun way to serve corn on the cob!!! Buen Provecho!

Macaroni Salad a la Monterrey

Avispones Football Team! They won the league championship!
Memo is featured here with some of his teammates and friends.
He was 7 years old.

In 1980, Jorge was offered a job in Monterrey, Mexico. The company Hylsamex owned by Alfa, does mining and steel manufacturing. My heart goes out to old friends in Monterrey, Mexico that are fighting for their lives now in the wake of drug cartels and gangland turf wars on the streets of Monterrey. When we lived there, it was considered the richest and most successful city in Mexico. I read today that the city is held hostage now by the drug wars!!! Alfa was one of the largest employers in the city. The company had a country club we attended, discounted restaurant and our own medical facilities. It was terrific for a young family!

While in Monterrey, we rented our first home in the Colonia del Valle. Most of the wealthier people lived there and many Americans. I taught English at a bilingual school and the kids attended the same school with me. We really enjoyed our time there. One of my neighbors, who was married to a doctor and the boys played with Memo but whose name I have now forgotten, invited us over for a picnic. She served this salad which I really enjoyed. 

Macaroni Salad a la Monterrey:



Liz, Yako and I at the football field. Liz was 2 years old.



1 package elbow noodles

1 medium onion - finely diced

1 jar pimento - drained and diced

4 stalks celery - in strips and then finely chopped

1/4 pickle type relish 

1/2 cut of finely chopped ham

2 cups mayonnaise - I use Hellman's or Best

1 tbsp salt

1 tsp pepper

Cook the elbow noodles in hot boiling water for about 10 minutes or until tender to the squeeze. Drain, rinse off with very cold water to stop the continued cooking. Set aside. In a large bowl add the onion, pimento, relish, celery, ham and mayonnaise. Mix thoroughly then add the cold noodles. Add salt and pepper at this time just to make sure that the mayonnaise and relish has enough flavor. Just like any pasta salad, it is important to let is sit covered in the refrigerator for at least 4 hours to allow the flavors to marinade and be absorbed by the pasta.

I ask to please remember to keep those in Monterrey in your prayers. Most of those living there have nothing to do with the violence....they are the innocent victims!