Ms. Mary Godbold’s Deviled Eggs
Mrs. Mary Godbold perfected the art of the deviled egg. Using her classic recipe, her grandson, Wes, continues to serve them at every family gathering.
MAKES 24
Ingredients
12 hard-boiled, peeled eggs
1 cup mayonnaise
1/3 cup yellow mustard
1/2 teaspoon Worcestershire sauce
Cayenne pepper, to taste
1 jar original Wickle’s Pickles
Directions
1. Cut the eggs in half and remove the yolks, placing them in a medium bowl. Add mustard and mayonnaise and blend until very smooth. Taste to make sure the mustard is not overpowering and add more mayonnaise if needed. The mixture should be a thick paste.
2. Add Worcestershire and cayenne to taste. Add a shot of Wickle’s Pickle’s brine to thin it out just a bit. Cover bowl and let sit in fridge for at least 1 hour before assembling.
3. Carefully spoon yolk mixture into egg whites. Dice several Wickle’s Pickles and use to garnish eggs. Dust with additional cayenne pepper. Serve chilled.
Recipe featured in “50 Quintessential Mobile Bay Recipes” sponsored by
