Half Eggs
I used to work at an elementary school. Part of my job was sitting with fourth graders and helping them edit their stories. Along with checking their spelling and grammar, I helped them organize their thoughts so things made sense. One girl was super at adding details to her stories. She had a unique story telling voice and I liked to encourage her. One day I read this line in her story “They were excited to get half eggs.”
What are half eggs? I asked.
Never mind. We can take that out.
No, it’s a great detail. Can you describe them to me?
You know, when you cut a hard egg in half and add yellow cream.
OH. I smiled. Those are called deviled eggs.
What?
I have absolutely no idea why they’re called that either. But I like your name for them way better.
In fact to this day I make half eggs at my house.
Trouble is half eggs do not have an exact recipe. You add things till, as my mother-in-law used to say, “It’s nice.” That just means a consistency you like. Some folks like creamy eggs and others prefer thicker filling. It takes a little trial and error to find what you want. But it’s eggs not rocket science. Simple to start again if you mix up something inedible. Though here’s a linkie dink to a real recipe if you don’t want to go rogue and prefer guardrails while you’re cooking. But I believe you can do this. Give it a try.
What you’ll need:
4-6 hard boiled eggs
Mayo of your choice
Yellow (circus) mustard
Juice from a jar of sweet Gerkin pickles
Garlic salt to taste
Paprika for garnish if desired. It is the touch that makes them look right.
What do to:
Hard boil your eggs and let them cool. I like using this cooker.
Peel the eggs.
Slice the hard boiled eggs in half lengthwise.
Pop out the yolks and put them in a small bowl. Then break them up with a fork.
Here’s where the “Make it nice” part comes in.
Add some mustard, a healthy squirt, about 2 teaspoons (you can always add more)
Next add a spoon full of mayo and a about a tablespoon of pickle juice
Stir that all up till it’s creamy and add a few healthy shakes of garlic salt
Taste and adjust you flavors. More mustard or mayo for the tang of your choice. More juice for creaminess. More garlic salt for (duh) saltiness.
Now spoon a dab of the filling into the hole of each piece of egg white.
Sprinkle with paprika if you want.
ENJOY!