Pecan ambrosia. Devil´d Eggs & 1000 eye glass

This is my recipe, so is a mixture of two salads I like which I put together: ambrosia and Waldorf.



Chopped apples (red and green), pecan halves, chopped celery stalks, a bit of mayo, a few oranges peeled and cut into small random pieces. Coconut, flakes or fresh, sugared or not. A little spices such as fresh nutmeg. If you like a few large marshmallows randomly chopped into smaller pieces (I usually leave this out). Enough mayo or Miracle Whip to bind it all together, but not a huge amount so it´s all mayo.


Mix gently together. Serve cold.

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Another recipe of mine, my version of Devil´d Eggs:


1) cold, chilled hard boiled eggs or just under hard boiled eggs. (Boiling the eggs is the hardest part, and I always have to look up my recipe for how to, in order to use the correct age eggs which then means the shells will easily and quickly peel off in mostly one large piece).

Cool the eggs, peel, then chill them.

2) With a sharp knife, carefully cut all chilled eggs in half, lengthwise, and carefully remove the cooked cold yellow insides. The yolks should be cooked thru enough to mash.

Put all the yellow cooked yolks into a bowl, and mash together, so it is smooth. SAVE the white, as they will be the shells for the filling. Try to keep the shells in nice perfect halves, so try not to tear them. If you do, oh well, they won´t look so perfect, but will still taste great. Save them for you later,) Though, I am sure your guests and family will still like this enough they won´t care if you ended up with some wonky looking ones--they´ll still eat them too! This recipe hardly lasts to the table, and even the wonky one are gobbled up quickly,)


Best solution is to make extra eggs. I usually end up cooking atleast 12 eggs. That gives 24 halves, to fill. If you make this a lot like I do, it is great to have devil´d egg dishes to put the egg halves in so they stay put, and do not slide around as on flat plates. I have about 4 deviled egg plates. Mine are called Indian Thousand Eyed Glass, or other various names---such as hobeyed glass. I got mine at an old barn antique flea market type place in The Deep South in the US a few summers ago, as I wanted a proper plate for them and couldn´t find any here in Norway. They´re real pretty, and work great to keep the eggs from sliding around! I paid about 15 USD for two of mine in person. And I was also told the history of each plate. The ladies who used to own them cooked wonderful foods for their families to, and used the plates in their own homes. I like that I know where the plates come from, and I am continuing a tradition, and have such lovely old well-loved and well-used things in my kitchen that others used for their families.

Here is a link to hob-eyed glass on ebay.


So, here is my "recipe"

1) Mash up the chilled cooked yellow yolks, and see how much I have.

2)When the cooked yolks are mashed smooth, then I add, by eye:

a little salt, a little pepper, enough sugar to make sure the yolks in the end will be slightly sweet, a little vinegar usually white plain vinegar (not sure why, but that´s how my Mamma always did it!), a little tiny tiny bit of fresh nutmeg for color not taste, And enough mayo to bind it all, then a bit more mayo to make it not dry and not dense.

Taste, then when I get the taste with a slight sweet or slightly more sweet flavour, it´s done.

Fill up the white egg shells halves, to heaping filling, rounded tops. Dividing equally among all the shells, usually there is leftover filling. Either eat on celery stalks, or just add a bit more to each shell.

Sprinkle each slightly, just barely, with some paprika. Nothing fancy or hot, just basic mild paprika, for color, not flavor.

Get out your Thousand Eye hobnail Deviled egg dishes, and fill each indention with an egg shell half. OR, if you have flat plates or trays, lay a thin tea towel which is slightly damp on top, then the eggs. The tea towel keeps them from sliding as much on a flat surface.


Serve cold.

I like them this way, and this is how my Mamma, my grandmothers and great gran always made devil´d eggs. I learned by watching and helping them. They never measured either,). It was all by "look".

Other versions, that I have tried, but our family still likes mine the best, is to add some chopped pimento, or minced green or black olive, or leave out the sugar for a savoury taste. Ot top with fancy pretty red or black caviar, or fresh herbs. I do sometimes add minced cilantro, and we like that too (but still with the slightly sweet version).

The filling is great on crackers, or in celery stalks if you have any left over.


Deviléd eggs is very popular with my family, and I have to keep an eagle eye on them if I hope to have any on the actual table during the actual meal,)

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I will try to make a video in the new year for each of these recipes. As I know it is hard to follow a recipe if you have no measurements and are not sure what the end result should taste or look like