The Deviled made me do It!!

Deviled Eggs.

 A must for any home grown Southerner.   Easy to make and EVERYONE has their favorite version of the same thing.

This beautifully presented version you see here is from Bottega cafe’.  They call it their “farm eggs with tapenade”.  

Basically, the Southern version but olives and mayonnaise as the binding agent. Plated with a little sea salt, greens and radish slices. Delicious!  I eat them slowly, letting the moment last for as long as possible.

I long for the day when they reappear on the menu, usually in the early Fall.  They disappear in Spring, although I don’t know why.  They a year ’round staple for me.

Here’s the Southern charm, I make ofton at 11.

Eggs Boiled, halved and yolks removed.

Mayonnaise and yolks equal parts mixed with a spoon.

A pinch of salt and pepper.

Spoon yolk mixture in egg halves, add a dash of paprika or Tabasco for a kick

Chill in the fridge and enjoy!

(I like mine just freshly made and warm)

I’ve heard that anchovy paste adds the right saltines but, I can’t get the thought of fish in my deviled eggs.

“A recipe has no soul. You, as the cook, must bring soul to the recipe.”  Thomas Keller, The French Laundry Cookbook.

What is another name for deviled eggs? (A little help, I don’t think it’s Southern)

Keep in touch.

We got a lot of food to cover!