In early December of 1977, food editor Laurin Stamm began a weekly recipe column titled “From the Kitchen of The Cypress House.” The column ran continuously through November of 2000, featuring one or two recipes each week, and totaling more than 1,150 recipes over the 23 years.

Checkout, a current weekly column that features various food stories, events and recipes, today begins to look back at some of the most popular recipes from The Kitchen of the Cypress House, and perhaps a newly discovered one every now and then.

When I was growing up, my mother and grandmother served the conventional stuffed eggs – seasoned with mayonnaise, mustard, chopped pickle or pickle relish, etc. But many, many years ago, my good friend Muriel Rogers, who now lives in the Washington, D.C., area, taught me to prepare what she called “the English method” of stuffing eggs. It is quite delicious, and this is the recipe I like to use today when preparing Stuffed Eggs.

Summer is a great time to serve stuffed eggs, perfect for a picnic or backyard cookout.

Now, the proportions in today’s recipe are somewhat approximate. Depending on the number of eggs you are stuffing, you will have to adjust the seasonings accordingly.

From The Kitchen of the Cypress House, May 24, 1978:

Stuffed Eggs1 dozen eggs (preferably several days old)3 tablespoons mayonnaise (homemade is best)1 tablespoon prepared mustard2 tablespoons Durkee’s salad dressing2 teaspoons curry powder (we like the “hot”)Dash of Worchestershire2 or 3 dashes Tabasco1/2 teaspoon fresh lemon juiceSalt and pepper to tastePaprika for decorating

Cover the eggs with cold water. Bring the water to a rapid boil. Remove the eggs from the fire and let sit, covered, in the hot water for 20 minutes. Then run cold water over the eggs to cool. Peel and cut the eggs in half.

Place the eggs yolks in a bowl and mash them well. Add the mayonnaise, mustard, salad dressing, curry powder, Worchestershire, Tabasco, lemon juice and salt and pepper. Continue to mix until the egg yolks reach the desired consistency. Then taste the mix and adjust the seasonings.

Stuff the whites of the eggs with the yolk mixture. Sprinkle the tops of the eggs with paprika to decorate.

Post script: A tiny piece of parsley can be placed in the top of the eggs for a decorative touch.