I hope everyone had a lovely holiday weekend, whether you celebrate Easter, Passover or, as we in the Sushi Bar do, Chocolate Bunny Day.
Our day began when we were rudely awakened by the psychotic robin that lives in the hemlock outside our bedroom window. It’s nesting season, you see, and when it sees its reflection in our very large, very south-facing bedroom window it thinks there’s an invading bird so it charges and flies directly into the window…repeatedly. We finally gave up trying to sleep any later – the damn bird kept at it even after we’d lowered our blinds – so we turned on Turner Classic Movies, which was having an “Easter Themed Day” of programming, while Beloved grouched:
“Remind me to go out there first thing in the morning and body slam that damn bird’s nest a few times.”
Saturday night, I forced wheedled the Men In My Life into decorating about a dozen and a half hard boiled eggs with me. I mean, it’s not Chocolate Bunny Day without colored hard boiled eggs, right? Right?? So now, as usual, I’m stuck with 18 brightly colored hard boiled eggs that need to be devoured in the next few days. Some of the will be eaten for breakfast over the course of the week, some will be put into salads for lunch, and the rest will be made into deviled eggs to be scarfed as snacks all through the day.
Because I love me some deviled eggs.
A note about hard boiled eggs. For years hard boiled eggs baffled me – half the time, at least, I’d end up with ragged egg whites that stuck to the shell, and even when the eggs peeled cleanly I’d be stuck with a yucky green coating on the yolk. Both, I’m glad to report, are easily avoided if you know your eggs. First, never boil a strictly fresh egg; they will peel much more easily if they’ve been sitting in the refrigerator for a few days (the ones we boiled Saturday had been purchased the previous Saturday in anticipation of boiling and coloring). Secondly, when you do boil them, do so gently. Lower the eggs into cool water that covers them by at least an inch, and bring them to a brisk boil. Immediately remove from the heat, cover, and let sit for 10 minutes – no more, no less. Drain and cool in a bowl of cold water.
You will have perfect hard boiled eggs that are easy to peel and have no discoloration.
makes 12 servings
12 large hard boiled eggs
1/2 cup mayonnaise
2 teaspoons brown or yellow mustard
1/4 cup sweet pickle relish
1/4 cup finely chopped onion or celery
Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, pickles, onion or celery, and salt and pepper to taste to yolks and stir with fork until well combined, then spoon into egg whites.