Deviled eggs will steal your soul

   March 30, 2012 2:34 pm

 

Hit the story link to see the Chicago Tribune's photos of this deviled egg recipe. It's a thing of beauty.

You cook them perfectly, dye them carefully, store them properly, hide them gleefully, and then, what, throw them away? Heck, no. Peel them, slice them, take out the yolks and devil them. This simple recipe for deviled eggs from the Chicago Tribune looks stunning and delicious. I especially like the presentation idea: slicing a bit off the ends of the eggs, slicing the eggs crosswise instead of lengthwise, so you can stand them on end to fill and serve. They stand up on the flat ends, no special deviled egg plate required.
My MIL just brought me three dozen fresh eggs from her farm in anticipation of Easter. I love them because they’re brown and the color of the dyes turn deeper and darker. They’re also huge.
For a new-to-us but old-to-features-intern-Kathryn take on beautiful “tie-dyed” eggs, turn to Thursday’s Family section. They’re lovely and not too complicated.
And then you can send speak of the deviled.

 

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