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!!!