Ooooh. I’m gone.
Right now, if you are reading this, you are probably escaping time with the in-laws.
I won’t bore you with my travels, just yet. I’ll wait til I return. Because quite frankly, I don’t give a damn about a computer at this second. I’m too busy winding my way down from Madrid to Morocco. I could be anywhere, really. I don’t even know myself. The blessing of a spontaneous family and a car. Anything can happen, but it all will come with good food. Promise. More later.
Right now, I leave you with deviled eggs.
They’re easy. Fun. And big party favorites. And really, they are one of those boring items you never get tired of. Do you get tired of them? Ever? Right? I mean, if you are feeling stuck, in a deviled-egg midlife crisis, you can always cheat on the traditional recipe and it will be fine: add chopped fresh herbs such as thyme, chives, or tarragon for a small and tasty shake-up or go all out and throw bacon bits, truffle oil, or anchovies for a more radical change. They’re all good. I’m quite old-fashioned when it comes to mine: give me some straight up deviled eggs and I am one happy queen of the party.
What kind of deviled-egger are you?
1 dozen organic eggs
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon lime or lemon juice
1/4 teaspoon dill weed
sprinkling of paprika on top
The secret is all about correctly boiling the egg.
Place all eggs in a pot filled with cold water. Bring the pot to a boil and allow to boil for 5 full minutes. Turn off stove and let eggs cool in the water (this is how the complete cooking.)
When cool, peel eggs and slice in half.
Gently scoop egg yolks into a bowl and add all ingredients except for the paprika.
Mash and mix and place one teaspoonful of mixture in each egg. Sprinkle with paprika. Refrigerate until serving.
Makes 24 deviled eggs.
Add ins: The possibilities are endless to jazz this dish up! Chopped bacon, chives, anchovies, curry powder, are some examples.