Tuesday, September 2, 2008
This year Labor Day weekend was filled with plenty of family fun. My Aunt Sandie and Uncle Jerry came for their annual visit from Hawaii and their daughter-in-law Tracy and her two boys came up from Florida. We all got together at my Aunt Shirley and Uncle Foster’s house in Harwich Port and had – spiedies! Of course, because that’s what folks from Binghamton do when they get together.
We also decided to celebrate my Grandmother’s 86th birthday, so Aunt Shirley made her a chocolate chip zucchini cake.
The Hubby suggested that I make some deviled eggs because my cousin Deanna’s son EJ loves them, and for some reason he especially loves mine. In keeping with my “eat local” motto, I paid an extra dollar for local fresh eggs from Sandwich. I cooked them eggsactly how the experts say to do it. (See instructions below – it usually works like a charm). But not this time.
I’m not sure if it was because the eggs were so fresh, or because the shell membranes were thicker, but those were the hardest eggs I have EVER peeled. It took me an hour to peel a dozen, one painstaking chip at a time. It was so frustrating I almost gave up. But I didn’t.
The results tasted delicious, but they looked a little chewed up, as you can clearly see in the above photograph. Have you ever noticed this only happens when you cook something to bring somewhere? Oh well. Sometimes I garnish the eggs with a sprinkle of paprika, but I was out and the kids regard paprika with much suspicion, so usually the eggs are naked in all their golden glory.
1 dozen eggs
3 tablespoons mayonnaise
1 1/2 tablespoons country Dijon mustard
1/2 teaspoon salt
1/8 teaspoon fresh cracked black pepper
Put eggs in pan of cold water and bring to a boil. Turn off heat and set timer for 15 minutes. When timer goes off, immediately plunge eggs into ice water bath to cool. Peel eggs and slice in half lengthwise. Remove yolks with spoon and place in a bowl. Mash thoroughly with the tines of a fork. Add remaining ingredients and mix well. Spoon a rounded teaspoon of yolk mixture into egg shells. Garnish with a sprinkle paprika if desired.