To me, summertime means long lazy days reading mystery novels, swimming laps across Walden Pond, playing endless games of croquet and badminton in the shade, and watching Wimbledon. It also means desserts of fresh berries and cream, salads for dinner because it is too hot to cook, and picnic lunches of chicken salad sandwiches and deviled eggs. Having grown up on a steady diet of PG Wodehouse, JRR Tolkien, Evelyn Waugh, and James Herriot, my sisters and I developed an appreciation for British breakfasts and for all things egg related. Inspired by our summer reading, we tried making deviled eggs and were absolutely won over by the simplicity of the recipe and the delicious results that make you want to scarf down eggs by the dozen.
Ingredients
2 eggs
1/4 teaspoon Dijon mustard
2 teaspoons mayonnaise
salt and pepper to taste
paprika
Tools
A small saucepan to boil the eggs
1 sharp knife
1 fork
measuring spoons
small mixing bowl
1. Place 2 unshelled eggs in a small saucepan and fill with enough water to just cover the eggs. Place over high heat and bring to a rollicking boil (large bubbles should be bursting to the surface of the water). Then reduce the heat to simmer (small bubbles should just be rising to the surface) and cook for 15 minutes.
2. Remove the eggs from the heat and plunge into a small bowl of cold water. This step stops the cooking process and helps prevent the yolks from developing a greenish-gray discoloration. Allow the eggs to cool to room temperature before cracking and peeling them.
3. Slice the eggs in half lengthwise and carefully tip the yolks out into a small mixing bowl.
4. Gently mash the yolks with the fork. Add the Dijon mustard and mayonnaise to the yolks. Season with salt and pepper to taste.
5. Scoop the yolk mixture back into the egg whites. Sprinkle with paprika and serve.
If you want to move beyond the simple deviled egg, there are many more exotic variations. You can try adding a dash of freshly chopped chives, Worcestershire sauce, finely chopped ham, chipotle peppers, or olive tapenade to the yolk mixture.
(PS. I have no idea what the play Deviled Eggs is about, I just thought the promo poster was funny).
