Durkee Deviled Eggs
Jun 7, 2015
Does anyone remember Durkee Famous Sandwich & Salad Sauce? Supposedly, Abraham Lincoln spread Durkee on his turkey sandwiches in the White House. My mother turned up her nose at Durkee (and Miracle Whip), believing that Hellman’s Mayonnaise was the only appropriate spread for sandwiches. My mother-in-law, on the other hand, kept Durkee on hand; and she made her deviled eggs with Durkee, just as her mother had done 100 years ago. And for deviled eggs, she won the prize—surprising, since she was generally a terrible cook.
Ingredients: eggs, cream, Durkee, salt, white pepper, paprika
To prepare: Cover eggs with water in a saucepan; bring to a boil. Cover, remove from heat and set aside for 20 minutes. Drain. When eggs have cooled enough to handle, peel, halve and place the yolks in a small bowl. With a fork, mash the yolks with just enough cream for the mixture to be smooth. Mix in a spoonful of Durkee at a time until the yolks are the desired consistency. Season to taste with salt and pepper; then spoon the mixture into the hollows of the egg whites. Sprinkle with paprika. Refrigerate. Delicious with a cold summer lunch or picnic supper, as an afternoon snack and or an appetizer.
If you’ve never had Durkee, it’s been around since 1857 and is especially popular in the Midwest. It’s a mayonnaise-mustard-vinegar spread, which makes it an easy option any time you would normally use both mustard and mayonnaise—a spread for meat sandwiches and burgers, in potato salad, cole slaw, even pimiento cheese. It’s increasingly hard to find, so I was thrilled to spot it by the mustard at HEB last week. I came straight home and boiled eggs.
Did you grow up with Durkee?
Do you still use Durkee today?
Would you share your Durkee recipes or tips?
Can you tell me how to peel eggs without tearing the whites?