Deconstructed deviled eggs or just plain lazy

Mayonnaise, dijon mustard and capers…all the components are there and so damn much easier than making deviled eggs. Lazy, perhaps, but delicious nonetheless.

I could call them oeufs mayonnaise and pretend to be all real Frenchy-like. It is one of my favorite lunches when I am in France after all. But there they are smothered in cups of mayonnaise, so quaint and fabulous. . . and the truth of the matter is that I was just lazy.

Easter eggs

It’s interesting that these are a popular Easter item since they are called Deviled Eggs.

I just hate making them. But they are so damn good. Hard to peel. Slippery. Impossible to keep still while you fill them and then once they are done you need one of those egg plates with the little divots so they don’t all slide around. I don’t have one. Maybe if I did I’d make them more often. No, probably I wouldn’t. 

I freaking hate making deviled eggs

Sorry Jean. But first there’s the boiling of them, actually, I steam them not boil them and the results are far more uniform, but then there’s the peeling of them. Good Christ I hate that (If I had my worm farm I’d at least be able to feed them the shells, yes, really, and feel somewhat better about the struggle to get the damn shells off but I don’t have that implemented yet). And so book club, we read A Gentleman of Moscow or some damn thing, and I made a Russian meal. Starting with hard boiled eggs…deviled eggs anyway. I bought this infuser contraption in Belgium a few years ago and it seemed like a great way to decoratively fill the hard boiled whites. But A, you need both hands to squeeze the filling out. B, the egg whites do not stay in one place as you do this. C, the filling did not like to let go of itself to make the decorative swirl on the top, you know, a pretty swirly top on each one. To be honest, I was afraid that my book club would think I was insane if I had presented a platter of swirl topped deviled eggs. I mean, I’m freaking fruity enough as it is.

So I ended up opening the damn contraption up and filling the eggs with a spatula. It was not as Martha Stewart as I’d hoped and they looked a little messy, but well, Russia, if you take my point. I solved the messiness of it by just haphazardly scattering them with dill, green onions, capers, paprika, I dunno, whatever. It looked lovely and good enough to serve in the Metropole, if only by the Bishop, at any rate.

Boiling eggs

I saw an article about the best way to boil eggs so they peel easily. The peeling of eggs is the thing I hate about boiling them. Of course, it was something that Cooks Complicated, er, Illustrated came up with. Fortunately it isn’t complicated and you still have to peel them which is an annoyance but it works pretty well if not 100% of the time. 

You need to steam them for 15 minutes rather than boil them directly in water and then immediately immerse them in ice water for 10 minutes. It works.

God, I love deviled eggs.

Recently at my cottage

I did not get a picture of the zucchini cake which is too bad. My sister Mary K made it and it was not only beautiful but tasted great. I was too busy being frantic about getting food on the table. Tomato salad (leftovers made excellent liquid soup, er, salad), black bean salad with peppers and avocados, deviled eggs (I did not make these. I do not have the patience for peeling eggs), rice and black beans (I don’t know, black beans twice in one meal seems like overkill but no one complained), pulled pork sandwiches and corn. 

Great meal with old friends (and family).


Deviled eggs

I had a dozen eggs in my refrigerator. The biggest issue for me is peeling but these peeled like a dream. Though I did buy dill relish rather than sweet relish. What was I thinking?

I took them to a friend’s house for book club. Her cousin from Philadelphia who was there when we arrived (but left shortly after) smiled condescendingly and said, “Oh, these are so midwest.” I smiled back. But it wasn’t a sincere one. While she may have found them charmingly backwater she still ate one, which just annoyed me further. I wanted to say defensively, “See, there are capers in them! These are sophisticated deviled eggs!!”

Deviled eggs

Tonight is French class. It is also my birthday and so as une petite fete de mon anniversaire I am making a little repas. Deviled eggs are delicious and generally a pain in the ass to make but I like an undertaking. I bought new eggs since I’d used all the eggs making other stuff, most notably the mushroom bread pudding, and new eggs are often hard to peel but I simmered them for 12 minutes, then dropped them in ice water and they peeled like a dream.

I add mayonnaise, mustard and Miracle Whip to the mushed up yolks. Once that’s whipped smooth, I add sweet relish, chopped capers and green onion. Lookit how perfect those waiting whites are.

The olives in the center are just using up space.