feasting at home: The Best Deviled Eggs

April 6, 2012

The Best Deviled Eggs




Of all the holidays, Easter has always been my favorite.  I have such cheery memories of my father in the kitchen dying Easter eggs, the same way his mother did, in the small Egyptian village he grew up in.  The first time I witnessed this as a child, I was very skeptical.  He had different piles of ingredients on the counter - onion peelings, beets, cabbage, spinach, parsley, carrots, various yellow and red spices, and a pot of boiling water on every burner.




It wasn't too long before my doubts turned into delight. What emerged were delicate hues of yellows and golds, vivid reds, ethereal violets and purples and spring greens.  I was truly stunned. At that moment, I felt sheer pride and awe at the mastery of his egg coloring skills. Nothing he had accomplished in his life up until then, in my my mind, couldn't even compare, or be nearly as important, as this.





In my family, Easter was also a religious holiday. My father, being a preacher, ensured there would be much talk on the subject of resurrection. Rising from the dead. I was skeptical of that too. And though my beliefs have changed over the years, the idea has remained deep inside, a reminder of the mystery of life.

Here in the Northwest, Spring itself is a resurrection of sorts. Deciduous trees and plants loose all their leaves and color over the winter, mimicking the dead, and miraculously come back to life in the Spring.

Every morning, I study the bare branched dogwood tree I planted, in memory of my mom, looking for signs of life.  It really should be dead.  After abiding all the hard brutal punches of winter and enduring springs untimely snow and hail... I feel I must prepare myself for the worst.
But today, I see buds.

And again, and again, and again….. life surprises me.






Sometimes, the simplest recipes are the best.




A wonderful woman, Doris, who works with Alzheimer's patients, gave me her recipe for Deviled Eggs. These are hands down, the best deviled eggs I have ever had. They are so good, you might get stomach ache like I did, because it's  impossible to stop eating them. 






Doris's Delicious Deviled Eggs

12 large Eggs
1 C crumbled cooked bacon
1 C small diced cheddar
1 C small diced sweet onion
1 C small diced kosher baby dill pickles
Best foods Mayo
Garish with paprika and parsley

In a large pot, gently place 12 eggs. Fill pot until water covers eggs about 1 1/2 inches. Bring to a boil. Cover,  turn heat off and let stand 10-12 minutes. Peel under running cold water.
Cut eggs in half scoop out yolks into a bowl. Mash with a fork and add other ingredients. Mix. Add enough Mayo to have a nice creamy mixture. Fill the eggs and chill. Garnish with paprika and Italian parsley right before serving.

*If you want to serve them whole and standing up, like in the photo above, cut the tops off and a tiny sliver of the bottom so they have a platform to stand on. Either scoop out the yokes or gently squeeze the side of the egg, and the yokes will pop out. 




As a side note, this was a little sewing project I have been working on.



It has been a real bunny factory around here lately.  Somehow I got a hankering to make these for Easter after seeing a similar one in New Zealand.  My intention was to just make one. Well, things obviously got a little carried away .... it turned into a fun project. 









Hope you have a wonderful Easter.
May you see the beauty that surrounds you.
Sylvia