I think eggs could quite possibly be the perfect food. (Next to a banana, which comes with its own proper carrying case.) Have I said this before? Probably. But it’s true.
You can hard boil it, soft boil it, fry it, scramble it, quiche it, meringue it, custard it. You can use it as a binder, coating, thickener, emulsifier, clarifier, and leavening agent. You can even use the shells as a pest repellent or the whites as a glue!
…aaaaaand…deep breath…one of my favorite ways –
Deviled eggs. (Suppose the title was the tell on that one, eh?)
Talk about versatility. I need to have more large gatherings so I can try all the different ways to fill these babies. But instead, I wait for events like the Superbowl, and slowly over time, strive to make the recipes one at a time…suffering in silence.
This one was sent to me from my friend Julie. She knows a good deviled egg.
Apricot Curry Deviled Eggs
Makes 24 halves
Prep time: 10 minutes (assuming you already have your eggs boiled and peeled)
• 12 large hard boiled eggs, peeled
• 1/2 cup light mayo
• 3 tablespoons apricot preserves
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• pinch of cayenne pepper
(I’m choosing not to include directions on the actual process of cooking and peeling the eggs, since everyone seems to have their own preference. But here’s a link, if you’d like some tips.)
Cut eggs in half lengthwise and gently squeeze yolks into a medium sized bowl, reserving the white halves. With a fork, mash the yolks with the mayo, preserves, curry, salt and cayenne until smooth.
Using a Ziploc bag (with a corner cut), pipe the mixture into the white halves. Serve right away or refrigerate until chilled.
(from my delightful friend Julie!)