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10
MY
ROUSES
EVERYDAY
JANUARY | FEBRUARY 2016
I
come from a very large family and we like to get together A
LOT. Birthdays, baptisms, baby showers, any excuse and we
gather. Everyone brings something and it doesn’t take much to
become “famous” for a dish. I’m famous for my deviled eggs.
When I was younger, I purposely picked something that was
economical to serve in quantity. Let’s face it, it doesn’t get
much more affordable than eggs, mayonnaise and mustard. Like
my dad, who comes from a long line of great cooks, I just sort of
“eyeballed” the proportions following no exact recipe and stuck to
the tried and true combination of eggs-mayo-mustard.
I have a great collection of egg trays, both
vintage and new, and since the salad days, I
have tweaked the ingredient combinations
in endless ways to live up to my reputation.
There are those times when I am peeling
eggs late into the night that I wish I had
considered the cost of labor way back when,
but like in any Southern family, tradition
dies hard, and “Katy will bring the eggs.”
DEVILED EGGS
•
Use Rouses Jumbo or Extra Large Eggs and don’t wig out if a few
look worse for the wear when peeling. Just toss those right in
with the yolks and carry on.
•
Use Rouses mayo or Blue Plate mayo and French’s mustard for a
classic deviled egg.
•
Add black olive to the basic recipe or garnish with caviar.
THE DEVIL(ED)
IS IN THE DETAILS
by
Katy Danos +
photos by
Romney Caruso
the
Around the World
issue