My grandpa has been telling me about these deviled eggs for over a decade. I had never tried them, until today. WOW!
My grandfather grew up on a farm, and aspired to be a farmer as well. They didn’t have a lot of the luxuries many families had. They didn’t even have an indoor bathroom until he was a teenager!
They had potatoes for every meal, my grandpa has told me time and time again. He said he got so sick of potatoes that it took him years to eat them again once he was married and on his own. Potatoes for breakfast, lunch, and dinner, even on special occasions, such as the one we are celebrating today.
“Granny,” as everyone called her, created this unique twist on deviled eggs, and though, my grandpa was sick of potatoes 50 years ago, he speaks longingly of this recipe, especially around the holidays. Today, I decided to make a batch, hand deliver them to him, and share the recipe with you!
For this recipe, you will need:
– 16 large eggs
– 1 russet potato
– salt and pepper
– cayenne pepper
I began by boiling 16 large eggs. You want to make sure you bring the eggs to boil with the water, to prevent cracking. I boiled my eggs for around 20 minutes. As they were boiling and cooling, I worked on the next step.
We will be adding fried potatoes to the yolk mixture of these deviled eggs. It adds a crunch to the wonderful creaminess that we all know and love. I was, however, apprehensive when adding fried potatoes to my eggs. I could see adding mashed potatoes, but my grandpa was adamant that fried potatoes were in the original recipe, so I decided to just go by faith!
I diced the raw potato and began frying it in 2 tablespoons of olive oil in a shallow skillet. I cooked them until they were golden brown and crunchy, and allowed the oil to drain off them on a plate with a paper towel over it. Once they were drained, I mashed them as best as I could, so they would blend in with the egg yolks.
Once the eggs were finished and cooled, I peeled the shell off them and cut them in half. I popped the yolk out, and added it to my mashed, fried potatoes in a small bowl. I added about 2 tablespoons of mayo, 1 teaspoon of mustard, and salt and pepper to taste. I spooned the mixture back into the egg whites, and dusted the top of each egg with cayenne pepper to add a bit of spice to each bite.
I’m not concerned with an elegant appearance, so I did not try to make my deviled eggs look fancy. I could have spent a lot of time piping beautiful eggs, but I think the phrase “you eat with your eyes first,” is a bunch of hoopla, so I didn’t! They taste good enough to make up for the “homely” appearance. After all, we are spending the holidays at home with our families.
I hope you enjoy this recipe and have wonderful Thanksgiving. Be blessed.
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