She was often called, "the South’s answer to Julia Child." Edna Lewis is her name; and, among other things, she knew how to shake up deviled eggs!
She sliced off a third of the top of each egg and then it had its own little cup. Then she whipped up her own mayonnaise and combined it with sieved egg yolks, cream, sugar and vinegar. They are pure deviled eggs with a surprising touch of sweetness. A great tip of Edna’s: after the eggs have cooked and as you run cold water over them to stop the cooking, shake the pan as you do so, to crack the eggshells gently all over.
For those of you not familiar with the legendary Edna Lewis, she was a woman who brought a “quiet dignity and elegance” to Southern cooking. She was a “cook’s cook,” and a chef with plenty of experience. She often assumed you are knowledgeable in cooking techniques with an educated palate.
This recipe is from my favorite cookbook of hers ~ The Gift of Southern Cooking by Edna Lewis and Scott Peacock. Peacock lived with and cared for Lewis for more than six years before her death in 2006 at age 89. Miss Lewis, in turn, taught him about cooking and much more. Scott says of Edna, she was “a deeply sensitive person and cook” who took Southern food seriously and was proud of her contributions to it while not being affected by the flattery or attention from others.”
In a 1989 interview with the New York Times, Lewis said, "As a child in Virginia, I thought all food tasted delicious. After growing up, I didn't think food tasted the same, so it has been my lifelong effort to try and recapture those good flavors of the past." She definitely did it with this recipe for deviled eggs!
We’re heading into summer and deviled eggs are a must at a cook-out, picnic, or covered dish dinner! Here’s the recipe:
1 dozen large eggs
1 tablespoon kosher salt
1½ tablespoons cider vinegar
½ teaspoon sea salt, or more to taste
1 teaspoon granulated sugar
½ cup mayonnaise
2 tablespoons heavy cream
2 teaspoon chopped chives, chervil or tarragon, if desired
Paprika, if desired
Put the eggs in a large saucepan, and pour in enough water to cover them by 2 inches.
Add to water 1 tablespoon salt and 1 tablespoon of the vinegar.
Bring the water and eggs to a hard boil over high heat.
Immediately remove them from the heat and cover.
Let sit covered for 20 minutes.
Pour off the hot water, and run cool tap water over the eggs to stop the cooking.
Shake the pan as you do so, to crack the eggshells gently all over.
Peel the eggs.
*Slice the top third of the egg off crosswise, and with a spoon remove the yolks from each egg, leaving the egg “cups.”
Using a wooden spoon, rub the eggs through a fine sieve into a mixing bowl.
Blend in the remaining vinegar, sea salt, sugar, and mayonnaise until smooth.
Blend in the heavy cream.
Taste for seasoning, adding more salt, sugar or vinegar if needed.
Add more mayonnaise or cream if mixture is too dry.
Use a teaspoon to fill the egg cups.
Arrange on a plate and sprinkle with chopped herbs or paprika, if desired.
*Pam's note: I sliced the eggs in half for two deviled egg cups per egg.
I am hooked on these deviled eggs… YUM!
Be sure to visit my friend, Linda’s blog, @My Kind Of Cooking. She has unique tips on Tuesdays and yummy recipes every Friday!