Thursday, April 4, 2013

Deviled Eggs

The kitchen sprang to life.  One woman disappeared behind the refrigerator door and emerged with a ham under each arm; the other woman produced two zipped containers of china dishes from the server in the dining room.

Should we use the silver? she asked.

I think so, said a third woman.  Why not?  It’s Easter.  She was older than the other two, and still seated at the table.  Once in charge of preparing the meal for the family that would soon come together for the holiday, she watched as the other two busied themselves.  Just keep us company, they said.

Tables were set for eleven, rolls sliced, pickles and olives arranged in bowls for snacking.  Recipes were consulted, ingredients combined, and before long hot dishes were bubbling in the oven.  Vegetables were chopped for a salad; dressings were found and shaken.  Soon the whole house was infused with the aroma of home-cooked comfort food – ham and potatoes and green beans.

What will we do with these?  asked the first woman, whose tasks were completed.  A plate of dyed hard-boiled eggs lay on the counter. Each was dyed a bright color: pink, yellow, orange and blue.  A few had a marbled effect. 

I don’t know, said the second.  Just leave them there for decoration.  They’re so pretty, but no one will eat them.

How about deviled eggs?  they both wondered as they regarded the plate.  They hesitated.  Making deviled eggs was not a strength of either of these two women.  They remembered the last attempt.  It was not wonderful.

Can I do something? asked the third woman, again.

Yes, said the first.  Can you make deviled eggs?

Of course, said the third woman, getting up from her chair.  It took her some time to rise and come to the counter.

As the second woman assembled and prepped the ingredients her grandmother needed, her mother retrieved a bowl and asked her mother-in-law if she needed anything else.

Just a mixer, she said.

The two youngers watched their elder add dressings and spices to the yolks, then mix them together using the small hand mixer.

They tasted the filling and proclaimed it perfect.

As Mom got to the next task of filling the emptied egg whites and I sliced some olives and located the paprika for garnish, Grandma turned toward the sink and washed and dried the dishes that she used.  Mom and I stayed out of her way as she made her way around my kitchen, her role as head holiday chef reinstated.

Those deviled eggs didn’t last long this Easter.  They were, hands down, everyone’s favorite part of the meal.


This post is inspired by:


Mama’s Losin’ It



4.) Write a post inspired by the word: Eggs

14 comments:

  1. Nothing is better than Deviled Eggs, I'll bet you could have made them good, as well.
    Katie atBankerchick Scratchings

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    1. Thank you! It was the mixer that made the difference. That and the real mayo.

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  2. Yummm Yummm deviled eggs. We have a standing fight over paprika or none in our family. Paprika usually wins, depending on who's making them.

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    1. There are so few dishes I know of that use paprika, and it is my belief that you should go for it at every opportunity.

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  3. I like deviled eggs but have no idea how to make them!

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    1. Boil some eggs, cut them in half, remove the yolks. Mix up the yolks with salt, pepper, mustard, and mayo. Spoon or pipe the yolk mixture back into the empty whites. Garnish with paprika or sliced olives, or both. Secret ingredient: use a mixer.

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  4. love deviled eggs! I think I'll make some.

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    1. Yum! Totally worth the work, I think.

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  5. Nothing better than deviled eggs - always the first tray empty at our Easter gathering every year. (Sister and I keep a plate of "too ugly" ones in the kitchen just to guarantee that we get our fair share.) I also make "guacamole devils" - egg, avocado, lime juice, hot sauce, salt and pepper. Equally popular. Just something about them.

    Love this story...has an all too familiar ring. :)

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    1. Ooooo - the guacamole devils sound delish! I saw a recipe for these a little while back, but never knew anyone who made them. Yum!

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  6. Those deviled eggs were so delicious! I think the sliced olives on top were the icing on the cake, so to speak. I love Grandma :)

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    1. Yum they didn't last long, did they?

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  7. I can just see those three women. You did a great job. But I still HATE deviled eggs! :-D

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    1. It's just one of those things, I guess. You either love 'em or you don't. Thank you!!

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