Deviled eggs for the Fourth.

Silence Dogood here, wishing everyone a very happy Fourth of July from all of us here at Poor Richard’s Almanac, including myself, our friend Ben, Richard Saunders and, of course, our hero and blog mentor, the great Benjamin Franklin!

We suggest that you break out that all-American beverage, bourbon, make a pitcher of Planter’s Punch, Old Fashioneds, Mint Juleps, or Bourbon and Coke, watch “Independence Day” (or, if your taste turns to history, the “John Adams” series or even the musical “1776”). Then enjoy some summer picnic fare and head out to watch some fireworks later.

Speaking of picnic fare, I’d promised everyone my favorite deviled egg recipe, so easy and delicious. So here it is:

                Silence’s Bedeviled Eggs

However much I enjoy other versions, I still haven’t found one to top this.

6 hardboiled eggs

mayonnaise (Hellman’s or grapeseed, please)

mustard (we like Jim Beam bourbon-honey mustard)

horseradish

hot sauce (we like Pickapeppa)

salt (we like RealSalt, or try Trocomare instead)

Hungarian paprika, sweet or hot

Shell and halve hardboiled eggs, removing and mashing the yolks in a bowl. Mash yolks with a fork. Drain 1 teaspoon prepared horseradish (the secret ingredient). Stir in mayonnaise and mustard, a teaspoon at a time, until yolk mixture is no longer crumbly but is still stiff, not runny. Add horseradish. If the yolk mix is still too dry, add more mayonnaise first, then taste, and add more mustard and/or drained horseradish to adjust seasonings to taste. Once the yolks are set, add a dash of hot sauce and salt or Trocomare to taste, stirring well to blend. Mound yolk mix back into egg halves, top each with a sprinkling of paprika, and refrigerate to set up. 

Needless to say, these are great all summer or any time, not just on the Fourth. But if you haven’t had them before, now’s a great time to start!

                  ‘Til next time,

                                 Silence

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