Food Stamps Cooking Club Is Egging You On!

January 6th, 2014 by admin Leave a reply »

deviled eggs for class 006A platter with Deviled Eggs will appeal to guests and the little gems will disappear quickly!

There are many ways to prepare Deviled Eggs.  Mother Connie uses no recipe for this; it’s a matter of adding ingredients and tasting.  Here is how we got from well cooked eggs to this group of pretties:

deviled eggs for class 002

1.  Slice each egg lengthwise and gently remove the yolks from the whites.  Place the yolks into a shallow bowl and set the whites aside on a plate.

2.  Mash the yolks with a fork.  Add some prepared mustard. ***Dry mustard powder can be used, if you have that; most households have the prepared type.  Using your fork, combine the mustard with the yolks.

3.  Drizzle a little vinegar-any type will do-and continue to combine the ingredients, using the fork.  You could even use sweet pickle JUICE if you have that on your shelf.

4.  *IF you have pickle relish, add some until you like the look and consistency of the mixture.  If you do not have pickle relish, no worries.

5.  Using a clean spoon, do a “Q.A.” (quality assurance) test.  Does it need more mustard?  Is it sweet enough?  Do you need to add a pinch of salt to make it taste the way you want?

6.  Sprinkle a TAD of sugar over the mixture and incorporate all the ingredients.  When you are satisfied that it has just the right amount of pizzazz, you are ready to stuff the whites, using the tip of a spoon. *I’ve heard some say they use a melon baller…sounds like a good idea to me!

7.  When you arrange these little delights over a bed of lettuce they will be irresistible to your  guests; if you take them to a covered dish meal, they will be the stars of the show!

**Variations:  You might prefer to use mayo in place of mustard for a milder flavor.  You might like to add celery seeds to your mixture.  Some people use very finely chopped onion and/or celery.  This is all well and good; but Mother Connie is all about saving TIME.  It is common to dress up the finished eggs by sprinkling paprika over them.  That is IF you have paprika on your spice shelf…

Deviled eggs make a great project for experimentation and kids love to help to make them.  By playing with the flavors you will create your own signature combination!    YOU might become known for YOUR signature dish!

This little corner of cyberspace is dedicated to those who use public assistance for their food budgets.  Do you have an EBT for WIC or SNAP?  Are you dependent on food commodities or food pantries or the food bank?  Maybe you just enjoy being frugal.  It could be that you are living on a dime… Maybe you love to cook; perhaps you hate to cook.  In any case, we hope to help you navigate your way around the kitchen.  We have learned more from YOU MEMBERS than you could guess, so we hope you will leave some of your wisdom and love on the comment panel and in our Inbox at   foodstampscookingclub!

Connie Baum 

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  1. Mother Connie hopes this post is helpful for you and suggests you print it out to make your very own “cookbook”!


  2. lorraine wellman says:

    We often take deviled eggs to potluck dinners and family get-togethers. They are loved, filling and tasty; the best part is that they an an in-expensive dish to serve. They are not hard to make (just often time consuming when done in large numbers). I’ve found when preparing a large number of deviled eggs for get-togethers that it is easier to put the egg yolk filling into the bottom of a ziplock bag and twist the bag and seal it. Then, I just snip off one of the bottom corners of the bag with scissors and use the bag of filling to pipe in the egg cavities with the egg yolk filling. I use mayo mixed with the egg yolks, add a few spices to create my filling and then I top some of them with paprika and some I leave plain for those who are not fans of the spice. I never come home with left-overs because many people love deviled eggs and eat more than one.

  3. Oh, Lorraine! I love your idea about the ziplock bag to make a piping instrument. I thought of that as I was filling the eggs you see in the photo but did not take the time to do it. I’m going to use that notion for the next time I have a boatload of eggs to fill!

    I think there is no such thing as ‘left over deviled eggs’! grin/giggle

    You are always such a welcome addition to the comment panel, Lorraine.

    Mother Connie