Why Church Ladies Let the Yolks Sit Two Minutes (The First Plate Empty at Every Potluck)

🥚 Church Potluck Deviled Eggs (page 20) and 49 more church supper recipes, one page each, the ones a caterer charges $15 a plate or more to make 👉 https://cookbook.lorettaschurch.com/?... I'm Loretta, 81, and I cooked sixty years of church suppers and funeral dinners in the basement kitchen of Zion United Methodist. The first plate that empties at every potluck is always the deviled eggs. Here is why, and the whole recipe, from page 20 of my little cookbook. CHURCH POTLUCK DEVILED EGGS Makes 24 halves · Prep 25 min · Cook 12 min Ingredients: 12 large eggs, a week old if you can 2 tsp yellow mustard 1 Tbsp dill pickle juice 1 tsp sugar 1/2 tsp salt 1/4 tsp black pepper 1/2 cup mayonnaise paprika and a little chopped dill for the top Method: 1. Bring a pot of water to a gentle boil. Lower the eggs in with a spoon and cook 12 minutes at a low boil. 2. Move them straight into a big bowl of ice water for 10 minutes. 3. Crack each egg all over, then peel under a thin stream of cold water, starting at the wide end. 4. Halve lengthwise with a wet knife and pop the yolks into a bowl. 5. Mash the yolks fine with a fork. Stir in mustard, pickle juice, sugar, salt and pepper to a stiff yellow paste. 6. Now leave it alone for 2 minutes. Set a timer. 7. Stir in the mayonnaise until smooth and creamy. Spoon or pipe into the whites, dust with paprika and dill, and chill until serving. Loretta's trick: a cooked yolk is dry and thirsty. Season it first and let it drink for two minutes; then the mayonnaise. Common mistakes: Eggs won't peel: too fresh. Buy them a week ahead. Grey-green ring on the yolk: overcooked or cooled slowly. 12 minutes and straight into ice water. Lumpy filling: mayo in first. Mash and season the yolks before any mayo. For a crowd: two dozen eggs make 48 halves, enough for a supper of 40. Carry the whites and filling separately and fill them at the church. For one or two: make 4 eggs (8 halves) with a third of everything; they keep 2 days. Keeping: fridge up to 2 days, covered. Never more than 2 hours out of the cold. Swap: ham and egg (1/4 cup finely chopped ham in the filling), or sweet pickle juice and 1 Tbsp relish. CHAPTERS 0:00 The first plate empty 0:52 The funeral lunch that went wrong 1:28 What we are making 2:01 The long cold table in the church basement 2:35 My mother's egg carrier rule 3:07 The three things people get wrong 4:01 What goes in 4:30 Step 1: the low boil 4:59 Step 2: ice water 5:31 Step 3: peeling 6:01 Step 4: halving 6:28 Step 5: season the yolks 7:00 Loretta's trick: wait two minutes 7:32 Step 6-7: mayonnaise and the finish 8:01 Page 20 of the cookbook 8:52 The three mistakes 9:29 Danny and the egg carrier 10:02 For a crowd 10:30 For one or two 10:57 How long it keeps 11:26 Ham and egg, sweet pickle 11:54 Bernice and the last plate 12:48 Another video: one-pan suppers 14:13 The recap 15:10 Next week: candied sweet potatoes 15:26 Tell me in the comments 15:47 A blessing MORE FROM LORETTA Last video: Most People Are Cooking Pot Roast Wrong! Try These Church Lady Tricks for Fork-Tender Roast Every Time Next week: The Candied Sweet Potatoes Every Church Lady Brought to Thanksgiving (Never Boiled First) Another video: 10 One-Pan Suppers for Seniors Living Alone (Nothing to Scrub) (The Church Lady Way) REAL ARCHIVE MATERIAL (public domain) The Last Word in Automatic Dishwashing (1950) The Home Economics Story, Iowa State College (1951) Texas Farm Family (1952) Hotel and Restaurant Workers (1950s) Farm Security Administration photographs (1940s), Library of Congress Office of War Information photographs (1942-1943), Library of Congress Archive films have their original soundtracks removed; no music from them is used. Questions about the cookbook: bagasystudio@gmail.com Recipes from an old church lady's kitchen. Cook meat to safe temperatures and check every ingredient for allergies.