Saturday, May 15, 2010

Deviled eggs

When I was growing up, I had to eat an egg for breakfast every day. Every. Single. Day. Seven days a week. For approximately 17 years.

(I’m not sure exactly when I started, but I vividly remember staging a revolt on my 18th birthday, as had all my sisters before me. Because I was still in high school, my mother and I struck a deal, cutting eggs for breakfast to three a week until graduation, at which point I swore off them entirely for I forget how long, but until at least sometime in my mid-20s.)

(I think I’ve mentioned before about my mother’s, um, inflexible meal schedule?)

Anyway, to inject some variety into the 6,000+ incredible edible eggs that we each had to eat growing up, my mother poached them, fried them, scrambled them, and hard boiled them. She used them to make French toast and frittata, and I grew to loathe all of these preparations to varying degrees, until a good long egg vacation re-opened my mind.

Perhaps because of the breakfast commitment (which my mother followed herself, and still does to this day), we rarely ate eggs at any other meal, aside from some of my grandmother’s Italian specialties, such as scrambled eggs with sautéed red peppers for lunch or dinner (fantastic, once I got over my pepper prejudice), and pizza chiena at Easter. So that, when I re-introduced eggs to my diet, I noticed with time and investigation that I had rarely eaten, and never prepared, quite a few classic egg dishes. I’m still working to get caught up, and this week I made my first-ever batch of deviled eggs. I can't believe what I've been missing.

Chunky deviled eggs
Adapted from Grazing by Julie Van Rosendaal
I was drawn to this recipe because it had lots of stuff in it, making it more substantial than the classic deviled egg, which usually just spices up the yolk filling. (Then I realized I didn’t have most of the stuff that the recipe called for, so I improvised.) Deviled eggs are usually served as an appetizer or party snack, but I used these as the centerpiece of a couple of light but very satisfying (all that protein!) lunches.

3 eggs
2 slices salami
1 scallion
1 tsp Dijon mustard
2 tsp Greek yogurt
salt & pepper

Hard boil the eggs: place in a small saucepan, cover with cold water. Cover pan and bring just to boiling point. Remove from heat and let stand 12-15 minutes. Drain pan and rinse eggs until cool to the touch. Peel eggs, then slice in half lengthwise. Remove yolks.

Place yolks in a medium bowl. Chop salami into small pieces and slice scallions, and add to yolks. Mash ingredients in bowl with mustard and yogurt, and season with salt and pepper to taste.

Stuff filling into egg white halves and serve.*

Makes 6. Can be multiplied.

* The recipe specifies to serve immediately, but these were just as good the next day.


Celia @ Fig Jam and Lime Cordial said... Best Blogger Tips

I wonder what your good Catholic mum would think of you making deviled eggs for Fridays? :)

Just teasing, the recipe looks delish!

Roving Lemon said... Best Blogger Tips

Hee hee--I'm not sure which would horrify her more, the "deviled" part or the salami on Friday!

countryfriedmama said... Best Blogger Tips

I have never eaten a deviled egg, but I really need to get over my fear of the mush and try one or I might get kicked out The South. Deviled eggs are ubiquitous in these parts. I'm hanging onto your recipe and working up the nerve...

Roving Lemon said... Best Blogger Tips

CFM, one of the things I like about this recipe is that the mush factor is mitigated by all the stuff you put in it--having different textures really helps!

gail said... Best Blogger Tips

That is quite cute, but a LOT of eggs! You definitely should earn an award for that :) Your deviled eggs look delicious, but I guess they would have to be for such an eggs-pert.

Roving Lemon said... Best Blogger Tips

Thanks, Gail! Ah, egg puns--eggs-ellent! It's all fun until we all get cholesterol overload.

Sparkly Em said... Best Blogger Tips

Use curry powder in the yolk mayo mix, and Voila! curried eggs!

:-) very nice. especially on a mound of spcied basmati rice....

Roving Lemon said... Best Blogger Tips

Nice one, Em! Noted for future batches.

Esme said... Best Blogger Tips

I had to eat porridge-in the winter-I still hate it. I can empatize with your egg situation.

Roving Lemon said... Best Blogger Tips

Esme, how funny--I wrote a post a while back about how I *never* ate porridge until I was an adult--and how much I love (my own weird version of) it:

Ara said... Best Blogger Tips

Me too. I never had eaten this recipe. But from the looks of it and the way the recipe flows, I'm slowly craving for it. I will surely try this one some other day. Thank you for sharing this with us. I learned another great idea that I can apply and share to my love ones. I think this would be good for my pack lunches. =)

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