Hooray for Hors d’Ouerves: Deviled Eggs

Hors d’Ouerves Week continues with a party classic, Deviled Eggs.

This recipe is from the very cool Cookindex (1959) card set that I received from the very lovely Susan Marks, the author of the book Finding Betty Crocker: The Secret Life of America’s First Lady of Food and the accompanying Betty-themed blog. She is also a film producer and is the woman behind the documentary Of Dolls and Murder, narrated by one of the neatest people on the planet, John Waters. It was at a Baltimore screening of the movie that I got to meet Susan. She was incredibly sweet and she thought of me when she came across this set. So what a surprise it was when it arrived in the mail for me!

Cookindex guide to nutritionCookindex

The set is hefty, like many of the other recipe card sets that I own, but 2 things make this different: 1. the illustrations, which are VERY 1950s, and 2. the super-cool window in the top of the box that allows you to view the recipe without damaging or dirtying the card! Clever! (the set’s booklet actually calls it a magic window). The booklet also outlines some healthy eating guidelines and names Seven Basic Food Groups:

  1. Leafy and green and yellow vegetables–raw, cooked, frozen, canned (1 or more servings daily)
  2. Potatoes and other fruits and vegetables raw, cooked, frozen, canned, dried (2 or more servings daily)
  3. Citrus fruits, tomatoes, raw cabbage and other fruits and vegetables (1 or more servings daily)
  4. Milk, cheese, and ice cream (drink or eat the equivalent of cheese or ice cream, 1 pint a day)
  5. Meat, poultry fish–fresh, frozen, canned or cured. Eggs, dried beans, dried peas, nuts (Meat, fish or poultry, 1 serving a day. Eggs, 4 or more a week. Dried beans and peas, nuts: 2 or more servings a week)
  6. Bread, flour and cereals, whole grain or enriched (2 or more servings a day)
  7. Butter and fortified margarine (1 serving with each meal)

Yep. Ice cream in an acceptable dairy food. And that’s 4 servings of carbs a day and butter or margarine with EVERY MEAL.

And then there are ENERGY FOODS!

Foods listed below provide chiefly energy. Eat some of these in addition to, but not in place of the foods listed in the Basic Seven: bacon, salad dressings, salad oil, salt pork and fat back, suet, honey, jams, jellies, molasses, preserves, syrups, sorghum, hominy grits, macaroni, noodles, white rice, spaghetti, cakes, candy , chocolate, cocoa, cookies, pastries, sugar, other sweets.

I think I am already on the Cookindex healthful diet plan. Bacon, spaghetti, candy and chocolate are all energy foods. But where is the wine?

Anyway, for Friendsgiving this year (yeah, still catching up here!), I contributed the treats outlined on card A1.

Cookindex card A1

First up, the deviled eggs in the upper left hand corner.

Deviled Eggs 1959Well, that’s pretty basic. Probably the most basic deviled egg recipe in the entire world. With that whopping few grains of pepper and all!  I made tiny modifications: I upped the pepper, used mustard powder instead of prepared mustard, and I added more mayo because it was just too dry with only 1 tbsp.

Here is the end result:

retro deviled eggs

I didn’t have any celery on hand, but I did have pimiento-stuffed olives

And I added a paprika sprinkle as well. Remember, it’s the dusting of paprika that really takes things up a notch and shows you care.

But lemme tell ya something, deviled eggs don’t need to be at all fancy. No capers. No crabmeat. No caviar. Just a plain ol’ deviled egg is always a big hit. These went like hot cakes. Everyone was making yummy sounds. I never knew that deviled eggs were such a crowd-pleaser. (I’ve since made a variation of deviled eggs for another party–I’ll get to those next week). I think they’re poised for a comeback!

This entry was posted in 1950s, cookbooks, Eggs, Food, Recipes, Retro Food, Retro Recipes and tagged , , , , , , , , , . Bookmark the permalink.

9 Responses to Hooray for Hors d’Ouerves: Deviled Eggs

  1. baylor003 says:

    You know, that’s the way I was taught to make deviled eggs. Have not changed the ‘recipe’ in any major way (except I use real German mustard-the brownish/tanish type and I use a bit more mayonnaise). I get asked to bring the eggs every time we go to a dinner/party/church meal etc…. There is just something about good ol’deviled eggs people LOVE! 🙂

  2. Eileen says:

    I enjoy reading your blog and your sense of humor. My mother had this very same Cookindex. The lid must have gotten too close to the stove or a hot pot because the cover is a bit melted but it still closes. I love looking at the beautiful food styling (“very ’50s”) with the pretty matching china and table settings. It makes the food look special too, and the mealtime an event. You don’t see that anymore. I’m now the owner of mom’s Cookindex and I love it. Some really great…and unusual…recipes in there. You were real lucky to be given the complete set!
    I look forward to more of your humor and recipes!

  3. missrose10 says:

    I have started to make them for every party I throw, they are always such a big hit and so easy to make it seems so silly to not have them. I am with you the deviled egg is perfection no need to add crap.

  4. Conor Bofin says:

    I love the logo. It is a beautiful piece of design. The eggs look pretty excellent too. I love your food niche.

  5. Pingback: Hooray for Hors-d’oeuvres: Artichoke Devils | Dinner is Served 1972

Leave a Reply

Your email address will not be published. Required fields are marked *