Q: Where do you find information about eggs?

A: In the hen-cyclopedia

So this entry is dedicated to another staple for any home maker. Deviled eggs.

Deviled eggs are great cos there are so many ways you can adapt a basic deviled eggs recipe. You can make them as gourmet as you want, depending on the occasion. They’re also visually appealing. Pair some nice deviled eggs with a nicely patterned plate and they will be guaranteed to catch SOMEONE’s eye at a potluck. Make this with light mayo, and even those watching their waistlines will indulge.

I discovered the joy of deviled eggs rather late, I must say. It was last year actually, at an American Thanksgiving dinner in Korea. That sounds like a rather unlikely set of circumstances for a Canadian to be eating deviled eggs for the first time, but it happened. Fortunately, they were made by a co-worker of mine who was once a chef, and whose attention to detail both in flavour and presentation is as good as anyone’s. In short, I had some damn good deviled eggs.

I made them for the first time at Easter, since my little sis had never tried them. They got gobbled up fast. Since it was her last day of high school this week, I decided to make them for her again, since she’d asked for them a few times since Easter. I got a little careless and dropped them face first on the counter, hence the softly-smashed look some of them have… but shhh she doesn’t know!

I used Martha Stewart’s recipe, and omitted the fresh thyme and chives, since the grocery store I usually go to doesn’t sell the whole plant fresh. Obviously if you can get fresh herbs on the cheap, go with fresh herbs as opposed to dry. I also used less mayo than the recipe asked for… I didn’t measure exactly, but I feel like it was around ¼ cup. I found the yolk filling a bit too mushy last time.

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