Posted by: Erica Retrochef | February 3, 2014

Stuffed Deviled Eggs

Another Super Bowl has come and gone, and we’ve had another football party — just us and the kids and plenty of odd football snacks. We wanted to continue our tradition of making some bizarre retro party food, but it was a little tough finding something. Buzz wanted to make some deviled eggs (a favorite hors d’oeuvre of his), but it took fifteen minutes of strenuous Googling to dig up something legible.


At first, I thought those strangely-colored piles of goop in the lower left-hand corner were cupcakes. (This is probably just a reflection on the state of modern baking, which considers a cupcake to be an edible plate for gobs of frosting.) But I was wrong… they’re just some of the scariest eggs I have ever seen.


Stuffed Devilled Eggs

6 hard-boiled eggs
4 tbsp. Durkee’s Margarine
1 can tuna (7 oz. flaked)
4 tbsp. Durkee’s Famous Dressing
1/4 tsp. salt

Slice eggs in half lengthways. Remove yolks and mash with fork. Cream Margarine, add yolks and blend well. Add tuna, Dressing and salt and mix well. Put into egg whites. Sprinkle with Durkee’s Paprika. Serves 6.

For variety, substitute a can of strained peas (4-1/2 oz.) for the tuna — or use both, filling half the eggs with the peas, half with tuna.

I wasn’t really sold on these allegedly-deviled eggs until I read the additional blurb in the middle of the advertisement:

Tempting and colorful! Try this egg platter. Mix strained peas (canned baby food is fine for this) in the fillings of half the eggs and tuna fish in the other half. Top with Durkee’s Paprika for color and flavor.

CANNED BABY FOOD IS FINE FOR THIS. That’s our game day party food, people — egg yolks, margarine, and baby food sprinkled with paprika. ARE YOU READY FOR SOME FOOTBALL?


The first step is, perhaps obviously, to boil those eggs.


I really dislike peeling eggs, because sometimes they just come right out of the shell, and sometimes you spend five minutes picking off tiny flakes. (I’ve tried the “baking soda in the water” trick, and it doesn’t seem to consistently improve the results. I think having fairly fresh eggs is the real “secret,” and am not an organized enough shopper to manage that.)

On the plus side, all the little divots and tears on the outside of the whites are hidden when we cut them in half and invert them on the plate. So yeah, these eggs are all perfectly smooth and clean. Nothing to see here — or at least, nothing you CAN see…


Luckily, the yolks didn’t need to be particularly intact; they were just going to be mashed with some margarine anyway.




And then things got SERIOUSLY WEIRD!

Just look at that green.


Just for that extra visual flair, I piped the yolks out — which worked fine with the nice, smooth Pea Yolks, but the chunks in the Tuna Yolks kept clogging even the widest piping tip. And a lovely sprinkle of paprika to finish!

The Pea Stuffed Eggs didn’t really turn out as violently green as the original advertisement. In fact, that just added to the hilarity — since Buzz is red-green color blind, he couldn’t easily tell the difference between pale green and pale beige yolks (especially when covered with paprika). And I wouldn’t tell him which was which. And that was probably mean of me, because the Pea Stuffed Eggs tasted about like you’d expect to taste if you mixed baby food with a load of egg yolk and margarine (two fats, essentially) — unpleasant. Edible, but NOT enjoyable.

The Tuna Stuffed Eggs, on the other hand, were pretty decent. Fancier versions of deviled eggs will often incorporate meat, especially in our bacon-obsessed society, and bits of salty protein are indeed a nice contrast. The flavor worked, even if the piping didn’t. Why Durkee had decided to include mashed peas in the name of “variety” completely baffles me.

The Vintage Recipe Blog didn’t make this, but they did post the recipe and then made some actual, delicious deviled eggs. Smarter than me…


  1. Where is the Durkee’s Famous Dressing (now called Durkee’s Famous Sauce)? It’s been my Mother’s secret ingredient (OK, not a secret, she’ll tell anyone) FOREVER. It’s hard to find but they still sell it. It’s kind of like a seriously tangy honey mustard. And it makes for delicious deviled eggs! Also, you don’t want fresh eggs if you hate peeling off the shells – you want older eggs. In older eggs, the white separates from the shell as the albumen (white) desiccates; a larger air pocket = less attachment to the shell after boiling. As late as the early 80′s eggs were not constantly refrigerated and that desiccation occurred more rapidly. Beyond that, try pressure cooking your eggs!
    Love your blog. Thank you, thank you, thank you. So interesting and fun.

    • Just what I was going to say-fresh eggs, shells stick… I’ve been looking for Durkee’s famous sauce everywhere I go, and I think I’ll have to order it online. (It’s rather expensive, but the more I read, the more I WANT it. I love collecting condiments!) I was wondering if the mashed peas would give the eggs a ‘nutty’ taste. The margarine sounds ewww, at least you put some mayonnaise in even though it wasn’t in the recipe.

  2. […] mentioned before I follow a few retro-recipe blogs, for amusement and potential recipe ideas. This one popped up into my email this morning, and as I looked at the photos of the original recipe I started to […]

  3. Crab deviled eggs are the bomb.
    I salute you for putting baby food in this.

  4. Oh, those pea ones look nasty!

  5. …hmmm, all the Food Safety classes I took when I was in the restaurant bid’ness, told me NOT to eat or serve green eggs!

    I guess they didn’t know about this recipe. Experts, BAH!

  6. Smoked salmon, smoked mackerel, langoustine, or smoked eel deviled eggs are delicious. Would do those before tinned tuna (ew.)

  7. Where’s Buzz?

  8. way to boil and pick eggs correctly

    1. boil water and turn off.
    2, add eggs carefully, cover with lid and let them cook for 12 minutes.
    3. remove from water, let them cool in the fridge.

    your eggs will be cooked perfectly (not overdone) and the shell comes off much easier

  9. Eggs actually become easier to peel as they get older.

  10. […] Deviled eggs are a mid century classic, but check out this stuffed deviled egg recipe, straight from a 1950s vintage recipes card. Admittedly, the green pea-infused deviled eggs are a little weird, but the tuna fish infused version doesn’t sound too bad! Get a full review (and written instructions) from Retro Recipes. […]

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