From the Ghost Whisperer’s Cookbook a recipe for Deviled Eggs
In her book Beyond Delicious, The Ghost Whisperer’s Cookbook, Mary Ann Winkowski shares more than 100 recipes from the “Dearly Departed.”
Mary Ann Winkowski has been communicating with earthbound spirits for most of her life. Through the years she has received countless recipes from spirits of greats cooks who have passed on.
The story behind the recipe from the Ghost Whisperer’s Cookbook
By Mary Ann Winkowski
One recipe I am proud of is my deviled eggs. Whenever I have a party to go to and we’re asked to bring something, I always take my deviled eggs, and they’re always a hit. I don’t say this to brag; I say it because I guess you could say I have a thing for deviled eggs. As my own recipe is my favorite, I’m always curious to try other people’s to see how they stack up. Such was the case when I cleared the home of Eugene and Vera, a first-generation immigrant couple from Poland.
After I was done, they insisted on taking me and Ted out to eat at what they called a “very special place.” It was just a little Polish restaurant, but I’m sure to them an authentic taste of the old country was quite special indeed. The menu was very Polish. Ted was all over the duck-blood soup and I was very curious about the deviled eggs. Ted loved the soup, but the eggs were just okay. The ghost who showed up with the food didn’t think much of either of them.
“That soup’s not sick enough!” she yelled out. She was a heavy woman wearing a hairnet under her babushka – very Polish and, I had no doubt, once a chef at the restaurant. I tried to ignore her so we could finish our meal.
“How are the eggs?” Vera wondered. “They’re okay,” I said. “But I think I still like mine better.” Well, the ghost in the babushka exploded! “If you had my deviled eggs you’d like them!” she hollered. “Those aren’t good deviled eggs! I tried to tell them!”
“I’m sorry, Vera and Eugene,” I said, leaning in to them. “But there’s actually a earthbound spirit here with us now, and she’s kind of upset.” “Oh!” Vera gasped. “What about?”
I turned back to the ghost and suggested she give me her recipe so I could have real deviled eggs later, when I got home – it would be the only way to make a fair comparison. But she wasn’t having it. She crossed her arms and shook her head and refused to give up her personal recipe.
“You know, my husband, Ted, his mother was from Poland,” I said. “Can’t you give me the recipe for him, so he can see what real Polish deviled eggs taste like?”
That got her. She mumbled a bit more and pretended to be cutting a hard bargain, but she finally gave me the recipe. Thing is, the recipe is so odd, I had her repeat it three times. I can’t say I like them better than my own deviled eggs – but I think I’m biased and I doubt anyone else’s will ever compare – but I can say this is the most unusual recipe for deviled eggs I’ve ever seen. And besides the recipe itself, she was also insistent that you only use goose or duck eggs to make them!
Deviled Eggs recipe from the Ghost Whisperer’s Cookbook
6 hard-cooked eggs
1 tablespoon chopped chives
3 tablespoons butter, divided
2-3 tablespoons sour cream
Salt and pepper to taste
Using a very sharp knife, cut the eggs lengthwise through the shells, taking care not to crush shells. Scoop out the egg yolks, chop fine, and mix with the chopped chives, 1 tablespoon butter, sour cream, and seasoning. Return mixture to shells, cover with breadcrumbs, and fry quickly with remaining butter, open sides down.
Serve at once as a side dish. The same deviled-egg mixture may also be spooned into scallop shells. In that case, brown the butter, and breadcrumbs and pour over the eggs. Then place in hot oven for a few minutes to heat through. Duck or goose eggs are excellent for this dish.
For more recipes from the Dearly Departed check out Beyond Delicious – The Ghost Whisperer’s Cookbook