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The Most Important Meal
Aug. 23rd, 2011 07:57 amAs unable to keep up with most everything as I get, I am pretty on top of breakfast.
I hadn't done that in a long time, maybe since I was a kid. We used to make them for my dad - no one else in the house ate eggs, so it was a very dad-specific treat, and even little kids can do the mashing-cooked-yolks-with mayo-etc. parts. I always liked the mayo-mustard combo, even when the actual eggs were nausea-inducing. Mmm, mustard. So, now that I am eating hard boiled eggs with some regularity, and since I had some homemade mayo leftover from that quart of chicken salad (for future reference, that is too much for one person (if that one person is me, anyway) and is said not to freeze well), deviled eggs sounded like a good idea.
I used one of Cook's Illustrated recipes, though I meant to cut it down to make two eggs rather than six. Of course, doing the conversion in my head, or rather not doing the conversion, I ended up with two yolks in enough mayo-mustard-etc. for 6 or 7. Whoops. I added another two and that came out okay, will probably have extra filling but I can always mix that with tuna or something. Had 4 halves for breakfast (sprinkled with paprika, because that's how my mother always served them), pretty yum. I hope I can finish the rest in the next day or so. Pretty sure Walter will help out if necessary, though he is not as interested in hard-boiled eggs as he is in raw or fried.
It's almost a Moebius recipe, in a way: egg -> mayo -> deviled egg
I hadn't done that in a long time, maybe since I was a kid. We used to make them for my dad - no one else in the house ate eggs, so it was a very dad-specific treat, and even little kids can do the mashing-cooked-yolks-with mayo-etc. parts. I always liked the mayo-mustard combo, even when the actual eggs were nausea-inducing. Mmm, mustard. So, now that I am eating hard boiled eggs with some regularity, and since I had some homemade mayo leftover from that quart of chicken salad (for future reference, that is too much for one person (if that one person is me, anyway) and is said not to freeze well), deviled eggs sounded like a good idea.
I used one of Cook's Illustrated recipes, though I meant to cut it down to make two eggs rather than six. Of course, doing the conversion in my head, or rather not doing the conversion, I ended up with two yolks in enough mayo-mustard-etc. for 6 or 7. Whoops. I added another two and that came out okay, will probably have extra filling but I can always mix that with tuna or something. Had 4 halves for breakfast (sprinkled with paprika, because that's how my mother always served them), pretty yum. I hope I can finish the rest in the next day or so. Pretty sure Walter will help out if necessary, though he is not as interested in hard-boiled eggs as he is in raw or fried.
It's almost a Moebius recipe, in a way: egg -> mayo -> deviled egg