A Love Letter to Deviled Eggs

There was a farewell potluck at the church for the Pastor’s family. I asked my asbestos friend what I should bring. Being that I live 20 minutes away, it is a pain to bring something warm and attempt to keep it warm and/or try not to spill it. My asbestos friend suggested I make deviled eggs. And that made me happy.

I find making deviled eggs relaxing. I know, you are probably thinking I am crazy. How can peeling one (or two) dozen eggs be relaxing? If you use brand new eggs, I have to admit, they are almost impossible to peel and can cause endless frustration. But if you use eggs that have been in your fridge a week or two, they peel better when boiled. And standing at my kitchen counter doing endless manual labor gives my mind a break.

Another relaxing thing about deviled eggs is that I don’t need to use a recipe to make them. Maybe people have a lot of dishes they can make by heart. Deviled eggs would be my only one. I don’t measure ingredients either. I just feel how much should go into each batch with my soul.

Because I enjoy making deviled eggs, I often make them for large groups, like showers or family gatherings. I have two deviled egg storage containers, which hold 35 eggs total. (Whoever invented a deviled egg container which holds an odd number of eggs should be shot. Probably a man.) When my mom made deviled eggs, she used to smash up the yolks with a fork. But then again, she was only making eggs for three people. I have found the most useful tool to use when making a large quantity of deviled eggs is a pastry blender. It is meant to be used to cut (blend) shortening into dry ingredients. I would have no idea what it was if I hadn’t been told in middle school Home Ec class. It works very well to efficiently smash lots of yolks in no time flat. (Ha, flat!)

I am not going to give you my recipe, because it is my secret recipe. And pretty unimpressive. But I will say that I do not believe the school of thought that says bring your eggs to a boil, then turn them off and let them sit for 20 minutes. I believe in BOILING my eggs for 20 minutes. I am a big advocate of food safety. I don’t want to take any chances with my eggs.

Also, if I want to fancy them up, I can put the filling in a Ziploc bag, cut the corner, and fill the egg whites as you would take a pastry bag full of frosting to a cake. But I don’t often do that, as I feel you leave valuable yolk stuff stuck behind in the Ziploc bag. I always top with paprika, although I don’t really believe it has much taste.

And, that is pretty much all I have to say about deviled eggs. I like to make them. They make other people happy. Hey, is it wrong to take “DEVIL”ed eggs to a church function?

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