Aunt Margie was an inveterate party giver. Most of the parties were smaller, family and close friends affairs. As children, we were lucky to always be invited. The best were on Christmas and New Years. School was out and most of the Christmas vacation was spent and Aunt Margie and Uncle Carroll’s cabin in La Paloma Flats. Here is where I was able to watch and later help Aunt Margie make her renowned deviled eggs.

I remember Aunt Margie telling me that chickens lay their eggs and then nest them laying flat on their sides. People put them in cartons and stand the eggs on end. That makes the yolks float to one side inside the shell. To make hard boiled eggs with the yolk centered, a day or so before cooking, prop the carton up on its side in the refrigerator so the eggs are really laying flat.

*Aunt Margie would make the eggs in two versions. One for the adults and one for us kids. For the kids, there was the relish and little if any of the hot sauce -some preferences she had noted from years past. She would tell us which garnish she used to mark our eggs - usually just a sprinkle of paprika over the top. The grown-ups got the olives and other things.

Preparation: 1 hour Heirloom Recipe
Makes 1 dozen deviled eggs Margie Gilliland
  • 7 whole eggs
  • 1 teaspoon yellow or Dijon-style mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoons Vinagre Margie Alena Blanc*
  • 1/2 teaspoon Pat’s Special Blend Hot Sauce or 2 teaspoons Tabasco-style hot sauce (to taste)
  • 1/4 cup mayonnaise
  • 1 teaspoon paprika
  • Celery salt and pepper to taste
  • 1 tablespoon pickle relish (optional)
  • Sliced ripe and stuffed green olives, pimento, sprigs of parsley and a sprinkle of paprika for garnish
  1. Place eggs in a pot big enough to let all the eggs lay flat on the bottom. Cover the eggs with cold water. Over high heat, bring water to a boil, cover and boil for 1 additional minute. Remove from heat. Let covered eggs stand in hot water for 15 minutes. Drain hot water and flush with cold running water. Allow to set in cold water until cooled. Carefully peel eggs.
  2. Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Add ½ of the mayonnaise and the remaining ingredients except the olives, pimento and parsley. Mash and mix with a form. Add additional mayonnaise as needed. Mix until combined and mixture will mold without running.
  3. Fill the hollowed egg white halves with the yolk mixture. Aunt Margie used a piping bag with a large star patterned tip to fill the eggs. That gave a surface texture to the filling and it was finished with a flourish like icing. Sprinkle with paprika and garnish with sliced olive pieces, pimento or just a wee sprig of parsley. Cover and chill in the refrigerator until serving.

    Aunt Margie made her own special vinegars. Her Blanc was white wine vinegar infused with orange and lemon and seasoned with herbs.

    Sister Pattie Sue makes a wonderful pickled eggs dish. The pickled eggs are also a wonderful start for some colorful and very tasty deviled eggs.

Additional Ingredients to Consider:
  • White wine vinegar
  • Sliced ripe olives
  • Sliced green olives
  • Pickle relish Dill vs. Sweet
  • Softened butter to smooth filling
  • Chinese hot mustard
  • Celery salt
  • Fine chopped celery and onion
  • Onion, garlic powders or salt
  • Tabasco sauce
  • Seasoned salt

Return to Cookbook Contents Page
Latest revision done September 2014
Counter courtesy of WebCounter

Hosted by