In my last post, I tried, single-handedly to resurrect old-lady card games. “But Ms. Old Lady, what should I serve my guests?” Good question. Where else is it more appropriate to serve watercress-and-ham sandwiches with the crusts cut off?
Old Lady is not against buying items for your party. In fact, she encourages. Just please, taste the food before you serve it to your guests. The picture on the box may look great, but taste what’s inside before committing (also a good rule to follow for dating).
TASTY TIDBITS FOR A CARD PARTY
Granny loves: Cheese straws, sandwiches with the crusts cut off, Pepperidge Farm goldfish, an assortment of salty meats, olives and stinky cheese and crackers
Granny hates: Pizza served out of the cardboard box it came in. No one wants to come over and feel like a frat boy (unless you are doing a frat boy activity, like watching a sport or UFC).
However, you should make at least ONE item. Something simple, something that no one serves any more. For this, I suggest devilled eggs or pigs in a blanket. And as Old Lady is quite known for her devilled eggs, she’s generous enough to give you the recipe right here!
LIKE YOUR GRANNY’S DEVILLED EGGS
Makes 24 delicious appetizers that your guests will squeal over
Ingredients:
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12 eggs
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Juice of half a lemon
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4 tsp (less if you want it less tangy) Dijon mustard
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1/3 cup of mayonnaise (I prefer Best Foods/Hellman’s)
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1 small bunch of fresh herbs (chives, thyme, dill, basil or oregano will work — none of that dried catnip stuff please)
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Paprika (just to sprinkle over the eggs to look pretty)
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Tabasco to taste
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Salt and pepper to taste
Step 1: Hard-boil the eggs
This is easier in theory than in practice, as most old lady things are. Here’s a sure-fire way to get delicious, velvety eggs without that ugly grey color. Put the eggs in a saucepan. Cover with cold water. Bring to a boil. The MINUTE it comes to a boil, cover the saucepan and turn the heat off. Let it sit like this for 10 minutes. Your eggs will be cooked perfectly, provided you are good and don’t peek!
Drain hot water from pan and run cold water over the eggs until the eggs are cooled down. You can crack the eggshells at this point for easier peeling. Honestly, the peeling is the biggest pain of this recipe. Get a dear friend or your significant other to help you.
Step 2: Slice
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Scoop out the yolk and put it in a mixing bowl. Arrange your whites on a pretty platter. Old Lady suggests taking some beautiful, crisp watercress and placing it on your platter before putting the whites on — this will not only look gorgeous, but it will anchor your tasty eggs and prevent them from slipping around.
3. Stuff
Mash up the yolk with a fork and add mustard, mayonnaise, lemon juice, herbs and Tabasco. Add salt and pepper to taste. Spoon, or if you’re fancy, pipe, egg yolk mixture into the egg white halves. Sprinkle with paprika.
Voila! You are now officially a true old lady and a hero to your friends and family. Serve, and watch them disappear. Old Lady once watched one of her genteel male friends eat 6 in a sitting.
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Granny fabulous 
