In my effort to chronicle my paternal great-aunts’ best recipes, I have another that I want to experiment with. All of these lovely women have since passed away- and even my health is in question currently- so it just feels like the right thing to do.
To put it in perspective, my grandfather was born 100 yrs ago this year, to me, it’s imperative to write these things down before they get lost to future generations.
This recipe was given to me by my cousins Jeremy and Meleta- Aunt Susie was his grandmother.
A zillion thanks to you guys-I love you!
Today, I will attempt Susie Donoho Stoke’s family-famous deviled eggs:
I cheated and bought pre boiled/peeled eggs, because it’s Thanksgiving tomorrow and I already have too much to do.
I used Miracle Whip, because I remember my grandmother and aunts using this instead of mayo, except I did a ratio of 3 part MW to 1 part super creamy, high fat mayonnaise.
Maisie loves onions, but hates pickles, so I opted for the onion option.
I used a squirt of regular yellow mustard, as I couldn’t find my dry powdered.
I added parsley for color (and also because my garden is currently overrun with flatleaf Italian parsley)
I used Sweet Gherkin juice, but any sweet pickle juice will do.
I sprinkled paprika on at the end for color.
The verdict by the other family members?
This is a definite keeper! It’s a little stronger flavored than my great-aunt’s, but that’s ok, we love strong flavors. I am not a fan of bland.
Aunt Susie Donoho Stokes’ Famous Deviled Eggs- 2018 Update
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