Thursday, April 12, 2012

deviled eggs

I’m a mixture of distracted and relaxed. This weird state of being comes from being intensely occupied at one moment to being free as a jaybird (or can one only be naked as a jaybird?) the next, with surprise bouts of puking thrown in to keep me on my toes. (Yes, another kid is hugging the bowl.) And all that is compounded by the acute awareness that our pace of life will soon go from an easy trot to a canter, and then—hold on for dear life!—to a gallop.

To cope with my anxiety and excitement, I do the oddest thing (my husband would call it the “dumbest” thing): I add more stuff to our schedule. Yeah, it makes no sense, but it’s how I deal.


Yesterday morning when I was rushing around, trying to get out the door for a day of errands and fun (a doctor’s appointment, eating out—twice, and ushering), I whipped up a batch of deviled eggs. I had made them the other day and wanted to tell you about them, but we scarfed them down so fast I never got around to taking the pictures. No matter. There were more Easter eggs in the fridge.


These deviled eggs aren’t your standard mayonnaise-and-mustard deviled eggs.


These deviled eggs are dressed up with extra spices and—this is the kicker—a knob of cream cheese.


And while I like the flavor (lots), what I really like is the rush I get when I open my spice cupboard and start adding a sprinkle of this and a pinch of that. It’s like I’m a for-real artist and the ingredient-dabbed white ceramic plate is my palette, the egg yolks my canvas.



Deviled Eggs

Disclaimer: all measurements are guesstimates.

These were store-bought eggs—for a more vibrant filling, use farm fresh eggs.

6-8 hard boiled eggs, cut in half, yolks and whites separated
½ cup mayonnaise
½ - 1 ounce knob of cream cheese
½ teaspoon Dijon mustard
1/4 teaspoon smoked paprika (or regular)
½ teaspoon salt (I used a bit of smoked sea salt, too)
½ teaspoon cider vinegar
2 tablespoons minced chives
small squirt of Sriracha (or other hot sauce)
1/4 teaspoon freshly ground black pepper
pinch of chipotle powder (or cayenne)

Mash the mayonnaise into the cream cheese. Add the egg yolks and the remaining ingredients and mash well. If the mixture is too dry, add another spoonful of mayonnaise. Taste to correct seasonings (be generous with the salt). Spoon the mixture into the egg whites. Sprinkle generously with more smoked paprika and/or chives. Eat immediately or refrigerate for later.

PS This week's Kitchen Chronicles: in the midst of chaos.

This same time, years previous: things that go on around here, learning (finally!) to manage money, I lost the bet, Mr. Handsome is a goofball and I have the pictures to prove it

5 comments:

  1. yummy! We make a deviled egg with cilantro and jalapeno peppers - very tasty!

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  2. Just today I threw out a magazine clipping of fancy deviled egg recipes because I decided I will probably never make anything besides my normal sweet pickle deviled egg recipe.

    But you make me want to try something new...

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  3. My sister tried to kill us with her deviled eggs this weekend. They were mostly vinegar, with chili powder sprinkled on top. I of course over salted mine and tried to kill us all that way.

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  4. I'm thinking those deviled eggs might knock your socks off . . . besides cleaning out your sinuses at the same time! All the same, I'd give 'em a try.

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  5. I got out our painted eggs to make deviled eggs and Ben cried so hard - "they're so pretty!" that I offered to delay the destruction of the Easter eggs until later this week. THEN I will experiment with flavors. Yum.

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