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VINTAGE RECIPE: My Great Aunt Susie’s Deviled Eggs Recipe! (My 2018 Updated Version)

deviled eggs Aunt Susie's

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.

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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.

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Maisie loves onions, but hates pickles, so I opted for the onion option.

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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

20 Hard boiled & peeled eggs

2 tsp of any sweet pickle juice

1/2 tsp mustard, to taste

1 small onion- chopped finely OR grated OR pulverized in food processor

1 tsp Worcestershire Sauce

2 tsp chopped fresh parsley

Paprika (I used Sweet Hungarian)


Cut eggs in half and put white on tray.

Either grate by hand or pulverize onion in food processor

Put yolks in bowl with all ingredients except the paprika.

Use a hand mixer or stick blender to blend well.

Fill plastic baggie or pastry bag with yellow filling.

Snip corner, if using plastic bag.

Pipe filling into the whites and garnish with paprika.

Makes 40 deviled egg halves


 

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VINTAGE RECIPE: My Great Aunt Ellen’s Chicken and Dumplings- MY NEW VERSION- Now w/saffron and truffle oil!!

Making this again for the first time since the original post in 2016- my nephew is here visiting from Palau and I wanted him to try the foods of his American ancestors 🙂

I added a new, modern twist to this recipe- a pinch of saffron and extra garlic in the chicken cooking water- and truffle oil to finish the thing off, to taste.

It’s incredible with the new umami flavor profiles! Photos below of my nephew rolling and cutting the dumplings- and the last batch of ‘sauce’

Miss Maisie and Me

TO SEE PART 1, CLICK HERE

My version

After I finished writing the last blog post, I started on the chicken and dumplings.

img_4133-1 The original version omits any thickener for sauce

right away I could tell that 2 tsp baking powder in one cup of flour was WAY too much- also, most recipes call for some form of fat, which I added.

Aunt Ellen used ‘chicken cooking water’ and canned broth. I decided to kill two birds with one stone and make my OWN broth.


CHICKEN AND BROTH:

2 packages of boneless skinless chicken breast (3 breasts per package)
a couple stalks of celery, leaves on, broken up in large chunks
a couple unpeeled carrots, broken up into large chunks
UNPEELED onion, cut in quarters.
water to cover
handful of fresh parsley (do not chop)
tablespoon of chicken bouillon

Basically, I just dumped it all in a pot on high-…

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