Thanksgiving is my favorite holiday! I usually make the same tried and true recipes – however this year, I might add some Devilled Eggs- they are so good you will be singin’ that old spiritual ‘Shut de door, keep out the Devil!’ I am re-blogging this post to show you how to make them, but darlin’ please if you make them for Bereavement Food, call them Stuffed Eggs- it is just isn’t fitting to bring the Devil to a solemn occasion! Hope you enjoy the funny story at the end of this post! Love y’all, Camellia

Camellia's Cottage

Eggs are plentiful this time of year, perfect time to make Deviled Eggs! And believe me darlin’ you’re gonna want to Shut de Door and keep de’ devils all to yourself! Start with six fresh hard boiled eggs. To make them easier to peel, once they’ve bubbled 3-4 minutes drain and plunge into a big bowl of cold water with ice to chill. Peel the eggs, slice in half and carefully remove the yolks into a bowl. If you have one, put the white yolkless halves on a plate made especially for stuffed eggs- the one pictured is my grandmother’s. Mash the egg yolks. Add a good mayonnaise- check the label! Homemade Mayo has oil, egg yolks andlemon juice. Find a commercial brand with at least those 3 ingredients. One of my favorites is Winn Dixie’s generic label. Add 2-3 tablespoons to mashed egg yolks until a good consistency, more…

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4 thoughts on “Shut ‘de Door…

    1. And I guess I should have pointed out that for bereavement- you can cut back on the ‘hot’ spice! 😉 as the digestive system might not be quite up to it during mourning…just love talking funeral food! We southern folks do food for any and all auspicious occasions!


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