Jan-Feb-2016_Final-1-4-16-attempt2

the Around the World issue

THE DEVIL(ED) IS IN THE DETAILS by Katy Danos + photos by Romney Caruso

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.”

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.

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.

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MY ROUSES EVERYDAY JANUARY | FEBRUARY 2016