Monday, September 19, 2011
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)
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.