On Fri, 6 Jul 2012 08:24:09 -0700 (PDT), Nancy2
> wrote:

>On Jul 5, 5:46*pm, Janet Bostwick > wrote:
>> On Thu, 05 Jul 2012 12:51:32 -0700, sf > wrote:
>> >On Thu, 5 Jul 2012 08:17:31 -0700 (PDT), Nancy2
>> > wrote:
>>
>> >> On Jul 2, 8:55*pm, "Jean B." > wrote:
>> >> > Janet Bostwick wrote:
>> >> > > On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
>> >> > > > wrote:
>>
>> >> > >> I never use mayo in mine, I make them like my mama did - some soft
>> >> > >> butter, a goodly amount of yellow mustard, a T or so sprinkle of
>> >> > >> vinegar, salt & pepper. *That makes the filling fairly solid when they
>> >> > >> are chilled, which are much easier to transport and eat than a mooshy
>> >> > >> mayo style.
>>
>> >> > >> N.
>> >> > > That's the way my mother made them. *They're very tasty and have a
>> >> > > much nicer mouth feel.
>> >> > > Janet US
>>
>> >> > What is a good starting ratio of butter to yolk, Janet and Nancy?
>>
>> >> > --
>> >> > Jean B.
>>
>> >> Ratio? *What's that? *LOL. *I just wing it - for 8 eggs, for example,
>> >> I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
>> >> yellow mustard. *Taste and adjust. *I never measure. *Sometimes I use
>> >> Dijon-style mustard, but I like the regular yellow stuff the best.
>>
>> >I've never heard of anyone putting butter in deviled/stuffed eggs
>> >before this thread.
>>
>> I don't know where Nancy's family is from, but mine is from the depths
>> of Minnesota at the last end of the 1800's and Germany before that.
>> I'm guessing that mayo was not a readily used condiment at that time
>> and place. *I don't know the history of deviled eggs. *Maybe I'll go
>> look that up. *For lots of foods I think people made do with what they
>> had.
>> Janet US
>
>My family is mostly German descent and from right here in Iowa. I
>explained before that my mom grew up on a farm and my first years were
>spent on a farm, and Mom didn't ever have commercial mayo on hand. If
>she wanted something like mayo (salad dressing, to be exact), she used
>a boiled dressing recipe - kind of a home-made mayo that was cooked
>and then chilled.
>
>N.

Hey, sister! Ditto on the mom farm heritage and the boiled dressing!
When I looked up deviled eggs in the Net yesterday, I was looking for
some sort of link to the Germans that would explain our mom's eggs.
Although the Germans had their own take on deviled eggs, I didn't find
the butter connection. So perhaps it was something that traveled
throughout the US German community at that time. (I had forgotten
about boiled dressing. That stuff isn't bad -- I'll have to make some
sometime soon.)
Oops! found it! At the last moment I thought to check The
Settlement Cookbook. This cookbook is old timey, Milwaukee, German
familiar. Here is the recipe
Deviled Eggs
4 hard-cooked eggs
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1 teaspoon vinegar
1 tablespoon melted butter
Cool eggs, remove shell and cut each in half, lengthwise. Remove
yolks and rub them smooth; mix thoroughly with the rest of the
ingredients or with mayonnaise. Fill each half white of egg with this
mixture. Or, add 4 boned anchovies, pounded smooth and strained. Or
add 1/4 chopped chicken veal, ham or tongue.
Janet NOTE: When researching the eggs on the Internet, I found that
Germany tended to use anchovies in their eggs.
Janet US
Janet US