Deviled eggs: one tasty dish that I associate with the return of Spring. I first remember eating them at my grandma’s house for Easter dinner, then as part of the potlucks during Memorial Day and Fourth of July cook-outs. It never occurred to me why my deviled eggs never tasted like those that I remembered eating at family gatherings. I had been following, what I thought were, fairly standard deviled egg recipes; they all included some sort of mustard. It turns out that the deviled eggs I grew up to love only had three ingredients — eggs, sugar and “salad dressing” (a sprinkling of smoked paprika was my addition). I learned this fact when I made deviled eggs with my mom this past Easter, her way. She turned to her recipe box and pulled out an index card describing her mom’s recipe. We laughed at the spelling of the title, and she told me, “I typed this recipe card the day before I left for college.” Slightly sweet and simply egg-creamy. Now I look back at these photos and think of the promise of Spring and the comforts of home.
A helpful resource: 5 Secrets to Perfectly Hard-Boiled Eggs – thank you, Design Mom.
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