Monday, September 19, 2011

hi there

I'm back! Did you miss me? I made you these deviled eggs to apologize for my absence. (I'm sorry if you were expecting cookies.)

I didn't intend to be away for so long. But sometimes you go on vacation, and then the computer dies, and then you get really busy with work. Which means not a lot of blogging, not a lot of dinner parties.

To be honest with you, my new job has been keeping me even busier than I expected. Which is fantastic. But to be really, really honest, being a food editor and thinking about food all day long and even in my dreams (ask Dan--I was sleeptalking about tomatoes last weekend), has put a bit of a damper on my food blogging appetite. I'm still going to post here, but maybe not as frequently. Maybe only when I have something really exciting to share or an especially great or disastrous dinner party to write about. Which will hopefully be quite often. (Not the disastrous part.) And I hope you'll still visit and comment and enjoy this space. Thanks, as always, for reading.

Classic deviled eggs

My go-to, never-fail recipe. You can easily dress these up with fresh herbs, curry powder, chipotle, five spice powder, pesto or anything else your deviled egg-loving heart desires. This is just a jumping off point.
(Makes 12 deviled eggs)

6 eggs
1/4 cup mayo, or more (or plain, low-fat Greek yogurt)
1 tsp. Dijon mustard
Salt and pepper

Put your eggs in a saucepot and fill the pot with cold water until the eggs are covered by an inch of water. Place the pot over medium heat. Once the water comes to a boil, let the eggs cook for 1 minute, then remove from the heat and cover the pot with a lid. Let the eggs stand for 10 minutes. Drain the eggs and let them sit in cold water for five minutes. Crack the eggs and peel off the shells. Slice the eggs in half diagonally and remove the cooked yolks into a small bowl. Using a fork, mash the yolks into a paste. Add the mayo and mustard and stir until smooth. (If the mixture seems a bit dry, add a little more mayo.) Add salt and pepper to taste. Spoon the filling into each egg half as neatly as possible. Place the filled eggs on a plate and sprinkle with paprika before serving.


Margaret Pinard said...

YES, we did miss you! I hope the madness about sleeptalking calms down as well so you can feel yourself again and are able to enjoy the devising of menus and entertaining in such a chic way!

Judy said...

I missed you. Don't stay away too long. This is one of the highlights of my day.

Daniel said...

Margaret, the sleep-talking never goes away for long. But don't worry--she sounds happy.

Casey@Good. Food. Stories. said...

I love deviled eggs, I love that you're killing it with the new job, and I love reading stuff here whenever you're ready to write it.

Anonymous said...

Some of us needed a Lisa-Fix.
Man cannot live by bread alone :)
Glad you're back!

Tender B. said...

Welcome back. Missed reading your posts.

Jennifer said...

I love using Greek Yogurt in place of Mayo! I will definitely try it with deviled eggs... Yum!

Lisa said...

You guys are so nice. Thanks for reading and your sweet comments--made my day.

Anne said...

Shouldn't "then the computer dies," read "then I slammed the computer into the wall?" Just asking! Glad your back, and we'll try to pick up your slack by having more dinner parties over here!

Lisa said...

Anne! You ratted me out on my own blog! Punked out!

Anne said...

Just trying to keep you honest, Lisa. It's what friends do!


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