Buffalo Style Deviled Eggs


Contributing Writer
Vicki McGraw

Well, dear friends, the McGraw family has had a whirlwind couple of weeks since we last came together! First, we ventured south to attend the Kentucky Derby again this year and had a terrific time watching horses, people and fabulous food being served! Even more recently, this past weekend Robert and I watched our younger son graduate from college. Talk about time flying! As we celebrated Mother’s Day, I marveled at both of my now grown sons…where have the years gone?

I’m going to take a little stroll down memory lane with you…I’ll bet many of you will remember the same moments with your children! As always seems to be the case, my most vivid memories are centered in my kitchen. I remember when my boys were barely able to see over the counter top, dragging kitchen chairs over so they could “help” me make dinner. “Mommy let me stir” was a mantra I heard often in those days. Stirring usually meant slopping onto the counter and then the floor and maybe even the dog, but looking back now it doesn’t seem like it really was the big deal I probably made of the mess. The dog did do a great job of cleaning the floor!

The next step in kitchen help came in the form of peeling carrots. Once they could actually see over the counter and could be trusted with relatively sharp objects, the vegetable peeler was a great deal of fun! For the while that the novelty lasted, I had some of the best peeled carrots around! And then there was the microwave…we ate A LOT of popcorn in those days because they liked to push the buttons. One of my favorite pictures of Mark is him in his pj’s, wearing a chef hat and apron he had made out of newspaper. He had seen a chef on TV and wanted to look the part! Food and food prep always have been a big part of my boy’s life!

As Todd and Mark grew older, they were thrust into the food business simply by having me as a Mom. Their first jobs were helping me out at Elegant Edibles, doing dishes, putting stock away, wrapping silverware, or anything else I needed a hand doing. They put up with my needs as much as I put up with their teenage busyness. They learned quickly that if you want a little extra money, you have to work for it. Their friends discovered the secret, too, and many came looking for after school jobs as well!

Fast forward a few more years, and my older son decided working for Mom wasn’t as glamorous as other jobs so he went off to a “real” job, in fast food service, no less! And then there was Mark, ready to fly away from my employment, and getting a job doing what, you ask? Why working in a restaurant, of course! Turns out, all of those years we spent in the kitchen together actually served them well!

Now, here we are, some twenty plus years into this remarkable life of ours and we are passing yet another milestone! I find myself tearing up just putting my thoughts on paper, because I have been so very blessed! I know many of you will be thinking the same thoughts and feeling the same emotions as our family has in recent days. May you hold those moments close to your heart as you enjoy spending time in the kitchen with your loved ones!

Buffalo Style Deviled Eggs

  • 1 dozen hard boiled eggs, shells removed
  • 2 C hot sauce (such as Franks)
  • ¼ C crumbled bleu cheese
  • ¼-½ C mayonaise

Put eggs in hot sauce, in a sealed container and allow eggs to marinate for 1 week.

After marinating, remove eggs from hot sauce and cut each egg in half lengthwise. Carefully remove yolk from white and set the white aside. Using a fork, crush yolks. Add bleu cheese crumbles and ¼ C mayo and mix well, adding more mayo if desired. Scoop mixture into each reserved egg white shell, and garnish with parsley if desired.

To read more of Vicki McGraw’s commentaries on good cooking, fine recipes and perfect party treats, visit www.jamestowngazette.com and click on Join Me in the Kitchen’s own page. The Jamestown Gazette is proud to present our county’s most creative and original writers for your enjoyment and enlightenment.